The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder.

作者：A. Ekpong, Wiriya Phomkong, Ekasit Onsaard · 发表于：International Food Research Journal · 年份：2016 · 被引用次数：35 · 研究领域：Microencapsulation and Drying Processes、Food composition and properties、Food and Agricultural Sciences