YUDIONO, K. Effect of Maltodextrin Concentrations and Drying Temperature on the Physico-chemical Characteristics and Color Measurements of Butterfly Pea Flowers (Clitoria ternatea L) Powder. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 12, n. 4, p. 657–665, 2024. DOI: 10.24925/turjaf.v12i4.657-665.6683. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/6683. Acesso em: 10 dec. 2024.