ENCAPSULATION IN THE FOOD INDUSTRY: A REVIEW

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GIBBS B.F.; KERMASH S.; ALLI I.; MULLIGAN C.N.

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Journal Paper

Paper Information

Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION Year:1999 | Volume:50 | Issue:3 Page(s): 213-224

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Information Journal Paper

Title

ENCAPSULATION IN THE FOOD INDUSTRY: A REVIEW

Author(s)

GIBBS B.F. | KERMASH S. | ALLI I. | MULLIGAN C.N. | Issue Writer Certificate

Keywords

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Abstract

Cites

PREPARATION OF MICROENCAPSULATED β-CAROTENE POWDER FOR USING IN AQUEOUS MEDIA

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APA: Copy

GIBBS, B.F., KERMASH, S., ALLI, I., & MULLIGAN, C.N.. (1999). ENCAPSULATION IN THE FOOD INDUSTRY: A REVIEW. INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION, 50(3), 213-224. SID. https://sid.ir/paper/627662/en

Vancouver: Copy

GIBBS B.F., KERMASH S., ALLI I., MULLIGAN C.N.. ENCAPSULATION IN THE FOOD INDUSTRY: A REVIEW. INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION[Internet]. 1999;50(3):213-224. Available from: https://sid.ir/paper/627662/en

IEEE: Copy

B.F. GIBBS, S. KERMASH, I. ALLI, and C.N. MULLIGAN, “ENCAPSULATION IN THE FOOD INDUSTRY: A REVIEW,” INTERNATIONAL JOURNAL OF FOOD SCIENCE NUTRITION, vol. 50, no. 3, pp. 213–224, 1999, [Online]. Available: https://sid.ir/paper/627662/en

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