Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications

Published 2018 View Full Article

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Title
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications
Authors
Keywords
Spray-drying, Antioxidant activity, HPLC, By-products, Functional foods, Thermo-protection, Theobroma cacao
Journal
FOOD RESEARCH INTERNATIONAL
Volume 115, Issue -, Pages 511-518
Publisher
Elsevier BV
Online
2018-10-05
DOI
10.1016/j.foodres.2018.10.004

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