Encapsulation of curcumin in milk powders by spray-drying: Physicochemistry, rehydration properties, and stability during storage
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Food engineeringOrigin | Files produced by the author(s) |
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Origin | Files produced by the author(s) |
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https://hal.univ-lorraine.fr/hal-02128005
Submitted on : Thursday, October 21, 2021-8:23:20 PM
Last modification on : Monday, September 25, 2023-12:28:03 PM
Long-term archiving on : Saturday, January 22, 2022-8:51:07 PM