The application of starch-based ingredients in flavor encapsulation
Author:
Affiliation:
1. College of Food Science and Engineering; Northwest A&F University; Yangling P. R. China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference81 articles.
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5. The loss of OSA-modified starch emulsifier property during the high-pressure homogeniser and encapsulation of multi-flavour bergamot oil by spray drying;Penbunditkul;Int. J. Food Sci. Technol.,2012
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