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The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders.

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Title: The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders.
Authors: Michalska-Ciechanowska, Anna1,2, anna.michalska@upwr.edu.pl, Majerska, Joanna3, joanna.majerska@upwr.edu.pl, Brzezowska, Jessica1, jessica.brzezowska@upwr.edu.pl, Wojdyło, Aneta1, aneta.wojdylo@upwr.edu.pl, Figiel, Adam3, adam.figiel@upwr.edu.pl
Source: ChemEngineering; Mar2020, Vol. 4 Issue 1, p1-12, 12p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 142962204
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders.
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=142962204
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        Value: 10.3390/chemengineering4010012
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      – Code: eng
        Text: English
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      – TitleFull: The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders.
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              Text: Mar2020
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              Y: 2020
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