TRIYONO, A.; HARIADI, H.; ANGGARA, C. E. W.; SUSANTI, N. D.; NUGROHO, P.; HANIFAH, U.; NOVIANTI, F.; KUALA, S. I.; PURWANDOKO, P. B.; MAYASTI, N. K. I.; HARYANTO, A.; RAHMAN, N.; RAHMAN, N.; NOVRINALDI, N.; SIREGAR, Y. H.; PUTRA, S. A.; HIDAYAT, H.; KURNIAWAN, Y. R.; SAGITA, D. The Effect of maltodextrin concentration and temperature process on physicochemical characteristics of instant lemon (Citrus limon l) powder minute using crystallization machine. Food Science and Technology, Campinas, Brasil, v. 44, 2024. DOI: 10.5327/fst.00344 . Disponível em: https://fstjournal.com.br/revista/article/view/344. Acesso em: 16 out. 2024.