Reconstitution Properties of Sucrose and Maltodextrins
Carbohydrates such as sucrose and maltodextrins are commonly used in dehydrated food beverages. However, these ingredients may have, in some cases, negative impacts on the reconstitution performance (e.g., lump formation), compromising key consumer's expectations. In this study, we propose to d...
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 33(2017), 4 vom: 31. Jan., Seite 988-995 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2017
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids |
| Schlagworte: | Journal Article Polysaccharides Sucrose 57-50-1 maltodextrin 7CVR7L4A2D |
| Online verfügbar |
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