Physicochemical properties and sensory evaluation of mandarin (Citrus unshiu) beverage powder spray-dried at different inlet air temperatures with different amounts of a mixture of maltodextrin and corn syrup
Crossref DOI link: https://doi.org/10.1007/s10068-016-0211-7
Published Online: 2016-10-31
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Ki-Chang
Eun, Jong-Bang
Hwang, Su Jung
License valid from 2016-10-01