Retention of saffron bioactive components by spray drying...

Food Hydrocolloids 2015 / 10 Vol. 51

Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials

Rajabi, Hamid, Ghorbani, Mohammad, Jafari, Seid Mahdi, Sadeghi Mahoonak, Alireza, Rajabzadeh, Ghadir
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Volume:
51
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.05.033
Date:
October, 2015
File:
PDF, 1.31 MB
english, 2015
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