Trends in development of porous carbohydrate food ingredients for use in flavor encapsulation
- 1 November 1998
- journal article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 9 (11-12) , 389-394
- https://doi.org/10.1016/s0924-2244(99)00007-2
Abstract
No abstract availableKeywords
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