Spray Drying Conditions for Orange Juice Incorporated with Lactic Acid Bacteria

AuthID
 P-00M-ZKV
3
Author(s)
Barbosa, J
·
Tipo de Documento
Article
Year published
2017
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 52, Número: 9, Páginas: 1951-1958 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-85019929481
Wos: WOS:000409197000004
Source Identifiers
ISSN: 0950-5423
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