The Effect of Alginate Microcapsules of Linseed and Black Seed Oil on the Microbiological and Sensorial Properties of Chocolate Ganache During Storage
The application of bioactive natural oils in the food industry is limited due to their instability and poor solubility in hydrophilic media. This study aimed to investigate the effect of alginate microcapsules of linseed and black oil on microbial and sensorial properties of chocolate ganache during...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2023-08-01
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| Serie: | Iranian Journal of Chemistry & Chemical Engineering |
| Soggetti: | |
| Accesso online: | https://ijcce.ac.ir/article_703359_3d41fc80c8f5f07362ba2b370bd9987c.pdf |
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