Evaluation of the Mechanisms Associated with the Release of Encapsulated Flavor Materials from Maltodextrin Matrices
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- Colleen Whorton
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108
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- Gary A. Reineccius
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108
書誌事項
- 公開日
- 1995-03-24
- DOI
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- 10.1021/bk-1995-0590.ch013
- 公開者
- American Chemical Society
この論文をさがす
収録刊行物
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- ACS Symposium Series
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ACS Symposium Series 13 143-160, 1995-03-24
American Chemical Society