Encapsulation and delivery of food ingredients using starch based systems

Published 2017 View Full Article

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Title
Encapsulation and delivery of food ingredients using starch based systems
Authors
Keywords
Starch modification, Encapsulation, Controlled release, Bioactive, Emulsion, Bioavailability
Journal
FOOD CHEMISTRY
Volume 229, Issue -, Pages 542-552
Publisher
Elsevier BV
Online
2017-02-23
DOI
10.1016/j.foodchem.2017.02.101

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