ScholarLens Back to search
2018•Journal of Food EngineeringRequires access

Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder

Suwalee Fong-in, Alex Eduardo Alvino Granados, Nathdanai Harnkarnsujarit, Yoshio Hagura, Kiyoshi Kawai

Open publisher page 76 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 76 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Maltodextrin, Caking, Pulp (tooth), Chemistry, Water activity, Food science, Sorption, Materials science

Related papers

Related paper 1Related paper 2
Back to paper searchBrowse research topicsOriginal source
Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder — Research Paper | ScholarLens