Impact of varying hydrocolloid proportions on encapsulation...

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International Journal of Food Science & Technology 2018 / 02

Impact of varying hydrocolloid proportions on encapsulation of ascorbic acid by spray drying

Nizori, Addion, Bui, Lan T. T., Jie, Ferry, Small, Darryl M.
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13699
Date:
February, 2018
File:
PDF, 959 KB
english, 2018
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