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Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying.
Siemons, I; Politiek, R G A; Boom, R M; van der Sman, R G M; Schutyser, M A I.
Affiliation
  • Siemons I; Laboratory of Food Process Engineering, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
  • Politiek RGA; Laboratory of Food Process Engineering, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
  • Boom RM; Laboratory of Food Process Engineering, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
  • van der Sman RGM; Wageningen Food & Biobased Research, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
  • Schutyser MAI; Laboratory of Food Process Engineering, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands. Electronic address: maarten.schutyser@wur.nl.
Food Res Int ; 131: 108988, 2020 05.
Article in En | MEDLINE | ID: mdl-32247469
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polysaccharides / Glucose Language: En Journal: Food Res Int Year: 2020 Document type: Article Affiliation country: Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polysaccharides / Glucose Language: En Journal: Food Res Int Year: 2020 Document type: Article Affiliation country: Country of publication: