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1 Ergebnisse
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Effects of Spray-Drying Temperatures and Ratios of Gum Arab..:
Hoa T. T. Do
;
Ha V. H. Nguyen
https://www.mdpi.com/2306-5710/4/4/101. , 2018
Link:
https://doi.org/10.3390/beverages4040101
RT Journal T1
Effects of Spray-Drying Temperatures and Ratios of Gum Arabic to Microcrystalline Cellulose on Antioxidant and Physical Properties of Mulberry Juice Powder
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d42ae529ea3042fea9c437f704268d93&Exemplar=1&LAN=DE A1 Hoa T. T. Do A1 Ha V. H. Nguyen PB MDPI AG YR 2018 K1 mulberry K1 spray drying K1 antioxidant capacity K1 inlet temperatures K1 microcrystalline cellulose K1 Nutrition. Foods and food supply K1 TX341-641 K1 Nutritional diseases. Deficiency diseases K1 RC620-627 JF https://www.mdpi.com/2306-5710/4/4/101 LK http://dx.doi.org/https://doi.org/10.3390/beverages4040101 DO https://doi.org/10.3390/beverages4040101 SF ELIB - SuUB Bremen
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