Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application

Author:

Alvim Izabela DutraORCID,Stein Mirella Abreu,Koury Isabela Paes,Dantas Fiorella Balardin Hellmeister,Cruz Carla Léa de Camargo Vianna

Funder

São Paulo Research Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Baking quality of cookie flour;AACC,2010

2. Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material;Alvim;Ciência e Tecnologia de Alimentos,2010

3. Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles;Alvim;Ciência e Tecnologia de Alimentos,2013

4. Normas Analíticas do Instituto adolfo Lutz;Analytic Norms of the Adolfo Lutz Institute,2008

5. Official Methods and Recommended Practices of the American Oil Chemists' Society;AOCS,1998

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