Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach
| Autor: | Aksoylu Özbek, Zeynep, Günç Ergönül, Pelin |
|---|---|
| Zdroj: | In Food Hydrocolloids October 2020 107 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect