Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying
“This is a post-peer-review, pre-copyedit version of an article published in Journal of Food Science and Technology. The final authenticated version is available online at: http://dx.doi.org/10.1007/s13197-020-04672-3”
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/239157 |
| Acceso en línea: | http://hdl.handle.net/10261/239157 |
| Access Level: | acceso abierto |
| Palabra clave: | Agave fructans Whey protein Hygroscopicity Sea grape extract Thermal stability Controlled release |
| Sumario: | “This is a post-peer-review, pre-copyedit version of an article published in Journal of Food Science and Technology. The final authenticated version is available online at: http://dx.doi.org/10.1007/s13197-020-04672-3” |
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