Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads-Reference-Cited by-同舟云学术

Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads

Published:2015-06 Issue: Volume:48 Page:301-311
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lozano-Vazquez G.,Lobato-Calleros C.,Escalona-Buendia H.,Chavez G.,Alvarez-Ramirez J.,Vernon-Carter E.J.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

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