Evaluation of porous starch as a flavour carrier
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2012/FO/C1FO10184F
Reference26 articles.
1. Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray-Dried Flavors
2. Microencapsulation
3. Applications of spray-drying in microencapsulation of food ingredients: An overview
4. Microencapsulation properties of two different types of n-octenylsuccinate-derivatised starch
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