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Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles
Food industry has been developing products to meet the demands of increasing number of consumers who are concerned with their health and who seek food products that satisfy their needs. Therefore, the development of processed foods that contain functional components has become important for this ind...
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| Publicado en: | Ciência e Tecnologia de Alimentos |
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| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Materias: | |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=395940119006 |
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