Effect of microencapsulation on morphology, physicochemical properties and flavour profiles of solid yoghurt‐flavoured bases
Author:
Affiliation:
1. School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
2. Department of Wine, Food and Molecular Biosciences Centre for Food Research and Innovation Lincoln University Lincoln85084New Zealand
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14896
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