TY - CHAP
T1 - Physical–Chemical properties and microstructure of agave powders obtained by spray drying
AU - Fabela-Morón, M. F.
AU - Porras-Saavedra, J.
AU - Martínez-Velarde, R.
AU - Jiménez-Aparicio, A.
AU - Arenas-Ocampo, M. L.
AU - Alamilla-Beltrán, L.
N1 - Publisher Copyright:
© 2015, Springer Science+Business Media New York.
PY - 2015
Y1 - 2015
N2 - In Mexico, the Agave plant is an important economic and cultural resource, representing great native biodiversity due to the taxonomic diversity of the species within its territory, such as the Agave angustifolia Haw. Agave plants contain sugars and fructooligosacharides (FOS) as reserve polymers with special characteristics that allow diversification of its use in foods (García-Mendoza 2002; Madrigal and Sangronis 2007).
AB - In Mexico, the Agave plant is an important economic and cultural resource, representing great native biodiversity due to the taxonomic diversity of the species within its territory, such as the Agave angustifolia Haw. Agave plants contain sugars and fructooligosacharides (FOS) as reserve polymers with special characteristics that allow diversification of its use in foods (García-Mendoza 2002; Madrigal and Sangronis 2007).
KW - Microstructure
KW - Physical–chemical properties
KW - Spray drying
UR - http://www.scopus.com/inward/record.url?scp=85060582389&partnerID=8YFLogxK
U2 - 10.1007/978-1-4939-2578-0_27
DO - 10.1007/978-1-4939-2578-0_27
M3 - Capítulo
AN - SCOPUS:85060582389
T3 - Food Engineering Series
SP - 345
EP - 351
BT - Food Engineering Series
PB - Springer
ER -