Obtaining functional powder tea from Brazilian ginseng roots: Effects of freeze and spray drying processes on chemical and nutritional quality, morphological and redispersion properties-Reference-Cited by-同舟云学术

Obtaining functional powder tea from Brazilian ginseng roots: Effects of freeze and spray drying processes on chemical and nutritional quality, morphological and redispersion properties

Published:2019-02 Issue: Volume:116 Page:932-941
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Vardanega Renata^ORCID,Muzio Aline F.V.,Silva Eric Keven^ORCID,Prata Ana Silvia,Meireles M. Angela A.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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5. Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil;Botrel;Food Research International,2014

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