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| #4576177 in Books | 1988-05-15 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 9.00 x.80 x5.80l, | File type: PDF | 216 pages|
Here is a new book that offers complete coverage of the most current research in flavor encapsulation. Covers processes such as extrusion, coacervation, microencapsulation, and molecular inclusion, with special emphasis on spray drying. Discusses various substances, including maltodextrins, corn syrup solids, and alginates, as part of a matrix system for flavor encapsulation. Also discusses wall materials, including acacia gums, carbohydrate-derived polymers, lipophilic ...
You easily download any file type for your device.Flavor Encapsulation (ACS Symposium Series) | From American Chemical Society.Not only was the story interesting, engaging and relatable, it also teaches lessons.
