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Preparation of functional rice cake by using β-carotene-loaded emulsion powder
The purpose of this study was to apply a powdered β-carotene-loaded emulsion to a real food product, Korean traditional rice cakes (Garaedduk). β-Carotene was incorporated into the oil phase of a sodium caseinate-stabilized emulsion. Emulsion powder containing β-carotene was prepared using freeze-dr...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7550496/ https://ncbi.nlm.nih.gov/pubmed/33087964 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04488-1 |
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