TRIYONO A, HARIADI H, ANGGARA CEW, SUSANTI ND, NUGROHO P, HANIFAH U, NOVIANTI F, KUALA SI, PURWANDOKO PB, MAYASTI NKI, HARYANTO A, RAHMAN N, RAHMAN N, NOVRINALDI N, SIREGAR YH, PUTRA SA, HIDAYAT H, KURNIAWAN YR, 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 Sci. Technol (Campinas) [Internet]. 11º de outubro de 2024 [citado 3º de fevereiro de 2025];44. Disponível em: https://fstjournal.com.br/revista/article/view/344