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2016•Food and Bioproducts ProcessingRequires access

Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin

Asgar Farahnaky, Nasim Mansoori, Mahsa Majzoobi, Fojan Badii

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Key concepts: Maltodextrin, Caking, Sorption, Chemistry, Water activity, Glass transition, Glucose syrup, Food science

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Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin — Research Paper | ScholarLens