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.