Astaxanthin encapsulated in beads using ultrasonic atomizer and application in yogurt as evaluated by consumer sensory profile

Published 2015 View Full Article

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Title
Astaxanthin encapsulated in beads using ultrasonic atomizer and application in yogurt as evaluated by consumer sensory profile
Authors
Keywords
Encapsulation, Ultrasonic atomizer, Astaxanthin, Beads, Consumer acceptability
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 431-437
Publisher
Elsevier BV
Online
2015-01-14
DOI
10.1016/j.lwt.2015.01.011

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