Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization by María Z. Saavedra–Leos, César Leyva-Porras, Claudia Alvarez-Salas, Francisco Longoria-Rodríguez, Ana L. López-Pablos, Raúl González-García, José T. Pérez-Urizar

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