Hydrophilic food compounds encapsulation by ionic gelation

Current Opinion in Food Science 2017 / 06 Vol. 15

Hydrophilic food compounds encapsulation by ionic gelation

Kurozawa, Louise Emy, Hubinger, Miriam Dupas
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Volume:
15
Language:
english
Journal:
Current Opinion in Food Science
DOI:
10.1016/j.cofs.2017.06.004
Date:
June, 2017
File:
PDF, 177 KB
english, 2017
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