Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta)

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Title
Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta)
Authors
Keywords
Opuntia stricta, Microencapsulation, Betalains, Ultrafiltration, Gelatin
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 242-248
Publisher
Elsevier BV
Online
2014-10-04
DOI
10.1016/j.lwt.2014.09.042

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