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1دورية أكاديمية
المصدر: Food Science and Technology. March 2018 38(1)
مصطلحات موضوعية: encapsulation, natural dye, betanin, phenolic compounds, maltodextrin, xanthan gum
وصف الملف: text/html
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2دورية أكاديمية
المصدر: Food Science and Technology n.ahead 2017
مصطلحات موضوعية: encapsulation, natural dye, betanin, phenolic compounds, maltodextrin, xanthan gum
وصف الملف: text/html
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المصدر: Food Science and Technology, Volume: 38, Issue: 1, Pages: 72-77, Published: 15 MAY 2017
Food Science and Technology, Iss 0
Food Science and Technology v.38 n.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 15 MAY 2017مصطلحات موضوعية: maltodextrin, lcsh:TX341-641, phenolic compounds, chemistry.chemical_compound, Freeze-drying, 0404 agricultural biotechnology, Botany, lcsh:Technology (General), medicine, natural dye, Food science, Betanin, betanin, xanthan gum, food and beverages, 04 agricultural and veterinary sciences, Maltodextrin, 040401 food science, chemistry, Spray drying, Degradation (geology), lcsh:T1-995, encapsulation, Composition (visual arts), Natural dye, lcsh:Nutrition. Foods and food supply, Xanthan gum, Food Science, Biotechnology, medicine.drug
وصف الملف: text/html
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8ea7f76f587d3838d08c3df368812ffTest
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100072&lng=en&tlng=enTest