Influence of Stabilizing Additives and Maltodextrin on the Physicochemical and Functional Properties of Spray-Dried Tiger Nut Milk.

Kizzie-Hayford N, Ampofo-Asiama J, Schmidt C, Odukoya FE, Geraldo V, Dadzie RG, Wagemans AM, Rohm H, Jaros D

DOI: 10.1111/1750-3841.71219
Published: 2026 Jul
Container: Journal of food science
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71219,
  title = {Influence of Stabilizing Additives and Maltodextrin on the Physicochemical and Functional Properties of Spray-Dried Tiger Nut Milk.},
  author = {Kizzie-Hayford N and Ampofo-Asiama J and Schmidt C and Odukoya FE and Geraldo V and Dadzie RG and Wagemans AM and Rohm H and Jaros D},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71219},
  url = {https://doi.org/10.1111/1750-3841.71219}
}

RIS

TY  - JOUR
TI  - Influence of Stabilizing Additives and Maltodextrin on the Physicochemical and Functional Properties of Spray-Dried Tiger Nut Milk.
AU  - Kizzie-Hayford N
AU  - Ampofo-Asiama J
AU  - Schmidt C
AU  - Odukoya FE
AU  - Geraldo V
AU  - Dadzie RG
AU  - Wagemans AM
AU  - Rohm H
AU  - Jaros D
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71219
UR  - https://doi.org/10.1111/1750-3841.71219
ER  -

APA

N, K., J, A., C, S., FE, O., V, G., RG, D., AM, W., H, R., & D, J. (2026). Influence of Stabilizing Additives and Maltodextrin on the Physicochemical and Functional Properties of Spray-Dried Tiger Nut Milk.. Journal of food science. https://doi.org/10.1111/1750-3841.71219

Source records

pubmed · retrieved 2026-09-26T04:39:58.376Z