Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products
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Title
Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products
Authors
Keywords
Bioactives, Cereal products, Entrapment, Food ingredients, Functional products
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 118, Issue -, Pages 688-710
Publisher
Elsevier BV
Online
2021-11-02
DOI
10.1016/j.tifs.2021.10.029
References
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