Rheological and physicochemical stability of hydrolyzed jackfruit juice (Artocarpus heterophyllus L.) processed by spray drying - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Food Science and Technology Année : 2019

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hal-02317881 , version 1 (16-10-2019)

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Adriana Navarrete-Solis, Nicolas Hengl, Juan Arturo Ragazzo-Sánchez, Stephane Baup, Montserrat Calderón-Santoyo, et al.. Rheological and physicochemical stability of hydrolyzed jackfruit juice (Artocarpus heterophyllus L.) processed by spray drying. Journal of Food Science and Technology, 2019, 57, pp.663-672. ⟨10.1007/s13197-019-04098-6⟩. ⟨hal-02317881⟩

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