Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying
Pascual-Pineda, L.A., Rascón, M.P., Quintanilla-Carvajal, M.X., Castillo-Morales, M., Marín, U.R., Flores-Andrade, E.Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2018.10.018
Date:
October, 2018
File:
PDF, 2.75 MB
english, 2018