Reduction of maltodextrin contents during microencapsulation enhances overall quality of fruit powders obtained from Amazonic fruits

  1. Diaz, R.O.S.
  2. Cardona, J.E.C.
  3. Carrillo, M.
  4. Hernandez, M.S.
  5. Gutiérrez, R.H.
  6. Fernández-Trujillo, J.P.
Book Series:
Acta Horticulturae

ISSN: 0567-7572

ISBN: 9789462611740

Year of publication: 2017

Volume: 1178

Pages: 115-122

Type: Conference paper

DOI: 10.17660/ACTAHORTIC.2017.1178.21 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus