Evaluation of the stability of orange juice capsules obtained by ionic gelation

Evaluation of the stability of orange juice capsules obtained by ionic gelation

The ionic gelation method as an encapsulation technique is based on the interactions between hydrocolloids, which prevent the possibility of damage of bioactive compounds present in foods, such as citrus juice. Therefore, the objective of the present study was to evaluate the stability of the orange...

पूर्ण विवरण

में बचाया:

ग्रंथसूची विवरण
मुख्य लेखकों:	Castañón-Rodríguez, Juan Francisco, Soto-Gómez, Maricela Guadalupe, Uresti-Marín, Rocío Margarita
स्वरूप:	Online
भाषा:	spa
प्रकाशित:	Universidad Autónoma de Tamaulipas 2020
ऑनलाइन पहुंच:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285
टैग :	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

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