Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials
- 1 September 2003
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 68 (7) , 2248-2255
- https://doi.org/10.1111/j.1365-2621.2003.tb05755.x
Abstract
No abstract availableKeywords
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