Microencapsulation in Food Industry
Background: Microencapsulation is a technology for trapping food constituents, an enzyme in a membrane of authorized food within small capsules, which releases its contents at controlled rates with a particular stimulus at a specific time. This technology is used to reduce the rate of evaporation an...
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| Format: | Article |
| Language: | English |
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Babol University of Medical Sciences
2018-03-01
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| Series: | Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul |
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| Online Access: | http://jbums.org/browse.php?a_code=A-10-3250-19&slc_lang=en&sid=1 |