Author:
Ray Sohini,Raychaudhuri Utpal,Chakraborty Runu
Funder
Government of West Bengal, India, Fellowship Scheme
Subject
Biochemistry,Food Science
Reference80 articles.
1. Effect of maltodextrin concentration and drying temperature on quality properties of purple sweet potato flour;Ahmed;Food Science and Biotechnology,2009
2. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato;Ahmed;LWT – Food Science and Technology,2010
3. Description of morphological changes of particles along spray drying;Alamilla-Beltran;Journal of Food Engineering,2005
4. Nano- and micro-structured assemblies for encapsulation of food ingredients;Augustin;Chemical Society Reviews,2009
5. Betalains: properties, sources, applications, and stability – a review;Azeredo;International Journal of Food Science and Technology,2009
Cited by
278 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