Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method – Milk fortification

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Title
Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method – Milk fortification
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 43, Issue -, Pages 622-628
Publisher
Elsevier BV
Online
2014-08-14
DOI
10.1016/j.foodhyd.2014.07.021

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