Microencapsulated Iron Fortification and Flavor Development in Cheddar Cheese
Author:
Publisher
Asian Australasian Association of Animal Production Societies
Subject
Animal Science and Zoology,Food Science
Link
http://www.ajas.info/upload/pdf/16_178.pdf
Cited by 17 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effect of microencapsulated ferrous sulfate particle size on Cheddar cheese composition and quality;Journal of Dairy Science;2018-08
2. Investigation of physical conditions in the formation of micro and Nano iron/alginate capsules in the coacervation technique;J NANOANALYSIS;2018
3. Evaluation of iron-fortified Feta cheese for physicochemical and sensory properties;International Journal of Dairy Technology;2017-04-17
4. Preparation, physical characterization, and stability of Ferrous-Chitosan microcapsules using different iron sources;AIP Conference Proceedings;2017
5. Nanoencapsulation of Minerals;Nanoencapsulation of Food Bioactive Ingredients;2017
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