Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Microencapsulation of green tea polyphenols and its effect on incorporated bread quality
Authors
Keywords
Green tea, Encapsulation, Freeze drying, Spray drying, Functional bread
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 1, Pages 289-296
Publisher
Elsevier BV
Online
2015-06-06
DOI
10.1016/j.lwt.2015.05.054

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.