Whey microbeads as a matrix for the encapsulation and...

Food Chemistry 2014 / 10 Vol. 160

Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides

O’Neill, Graham J., Egan, Thelma, Jacquier, Jean Christophe, O’Sullivan, Michael, Dolores O’Riordan, E.
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Volume:
160
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.03.002
Date:
October, 2014
File:
PDF, 415 KB
english, 2014
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