Microencapsulation of saffron petal anthocyanins with cress...

Carbohydrate Polymers 2016 / 04 Vol. 140

Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying

Jafari, Seid-Mahdi, Mahdavi-Khazaei, Katayoun, Hemmati-Kakhki, Abbas
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Volume:
140
Language:
english
Journal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2015.11.079
Date:
April, 2016
File:
PDF, 998 KB
english, 2016
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