Physicochemical and sensory properties of milk fortified with iron microcapsules prepared with water-in-oil-in-water emulsion during storage
Author:
Affiliation:
1. Department of Food and Nutrition; Kyung Hee University; Seoul 130-701 Korea
2. Department of Food Science and Technology; Sejong University; Seoul 143-747 Korea
Funder
Kyung Hee University
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
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