Work

Water–solid interactions between amorphous maltodextrins and crystalline sodium chloride

Year: 2013

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2013.02.123

Authors: Mohamed K. Ghorab, Krystin Marrs, Lynne S. Taylor, Lisa J. Mauer

Institution: Purdue University West Lafayette

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2014721826

FWCI: 3.972

Cites: 34

Cited by: 27

Related to: 10