Development of Na-CN—κ-carrageenan Microbeads for the...

Food Biophysics 2012 / 09 Vol. 7; Iss. 3

Development of Na-CN—κ-carrageenan Microbeads for the Encapsulation of Lipophilic Compounds

Fabiana A. Perrechil, Joice A. P. Vilela, Lizielle M. R. Guerreiro, Rosiane L. Cunha
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Volume:
7
Language:
english
DOI:
10.1007/s11483-012-9265-0
Date:
September, 2012
File:
PDF, 992 KB
english, 2012
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