@techreport{f938ac76305f49b885d545e003b4e13e,
title = "Preparation of a flavor powder by encapsulation based on crystal transformation from anhydrous alpha-maltose to hydrous {\ss}-maltose",
keywords = "alpha maltose, beta maltose, crystal transformation, encapsulation, flavor, alpha maltose, beta maltose, crystal transformation, encapsulation, flavor, alpha maltose, beta maltose, crystal transformation, encapsulation, flavor",
author = "H. Yoshii and T. Furuta and J. Kado and S. J{\"a}{\"a}skel{\"a}inen and Y.-Y. Linko and P. Linko",
year = "1998",
language = "English",
series = "ISOPOW 7-International Symposium on Water Management in the Design and Distribution of Quality Foods, 30 May - 4 June 1998, Helsinki, FIN",
publisher = "Helsinki University and IUFoST",
pages = "119--122",
type = "WorkingPaper",
institution = "Helsinki University and IUFoST",
}