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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]. 2024 Oct. 11 [cited 2024 Oct. 16];44. Available from: https://fstjournal.com.br/revista/article/view/344