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Adsorption isotherm and thermal characteristics of freeze-dried Penaeus vannamei meat containing 5% maltodextrin (PV-MD) and maltodextrin free (PV) were investigated and modeled to develop state diagrams. Freezing point (TF) and glass transition temperature (Tg) were fitted to Chen's equation and Gordon-Taylor equation, respectively. Tg of P. vannamei meat increased with maltodextrin addition and...
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