Spray-drying encapsulation of citral in sucrose or trehalose matrices: physicochemical and sensory characteristics
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02721.x/fullpdf
Reference38 articles.
1. Perspectives on the glass transition;Angell;The Journal of Physics and Chemistry of Solids,1988
2. Spray drying of sumac flavour using sodium chloride, sucrose, glucose and starch as carriers;Bayram;Journal of Food Engineering,2005
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