The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process
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Title
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process
Authors
Keywords
Microcapsules, Microparticles, Spray drying, Complex coacervation, Carrier materials
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 108, Issue -, Pages 269-280
Publisher
Elsevier BV
Online
2021-01-12
DOI
10.1016/j.tifs.2021.01.003
References
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