Food Bioconversions and Metabolite Production
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Publisher
Springer-Verlag
Link
http://link.springer.com/content/pdf/10.1007/1-4020-3363-X_19.pdf
Reference87 articles.
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3. King, A.H. (1995) Encapsulation of food ingredients: A review of available technology, focusing on hydrocolloids. In: Risch, S.J. and Reineccius, G.A. (Eds.) Encapsulation and Controlled Release of Food Ingredients. ACS Symposium Series 590; pp. 26–39.
4. Navratil, M.; Gemeiner, P.; Klein, J.; Sturdik, E.; Malovikova, A.; Nahalka, J.; Vikartovska, A.; Domeny, Z. and Smogrovicova, D. (2002) Properties of hydrogel materials used for entrapment of microbial cells in production of fermented beverages. Art. Cell, Blood Subs. Immob. Biotech. 30(3): 199–218.
5. Risch, S.J. (1995) Encapsulation: overview of uses and techniques. In: Risch, S.J. and Reineccius, G.A. (Eds.) Encapsulation and Controlled Release of Food Ingredients. ACS Symposium Series 590; pp. 2–8.
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