Open AccessPrediction of storage stability parameters of spray dried powders of maltodextrins and corn syrups with different levels of hydrolysis (conversion)
Author(s) -
A. Osorio-Tellez,
R. PedrozaIslas,
C. PérezAlonso
Publication year - 2021
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim2136
Subject(s) - caking , chemistry , spray drying , hydrolysis , humidity , relative humidity , sorption , water activity , starch , food science , chromatography , water content , organic chemistry , thermodynamics , adsorption , physics , geotechnical engineering , engineering