Original article: Encapsulation of ascorbic acid in amorphous maltodextrin employing extrusion as affected by matrix/core ratio and water content

Published 2010 View Full Article

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Title
Original article: Encapsulation of ascorbic acid in amorphous maltodextrin employing extrusion as affected by matrix/core ratio and water content
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 9, Pages 1895-1901
Publisher
Wiley
Online
2010-09-09
DOI
10.1111/j.1365-2621.2010.02348.x
References
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