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Effect of maltodextrin and arabic gum ratio on physicochemi..:
Sukri, Nandi
;
Multisona, Ribi Ramadanti
;
Zaida
...
International Journal of Food Engineering. 17 (2020) 2 - p. 159-165 , 2020
Link:
https://doi.org/10.1515/ijfe-2019-0050
RT Journal T1 <Title>Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1515_ijfe-2019-0050&Exemplar=1&LAN=DE A1 Sukri, Nandi A1 Multisona, Ribi Ramadanti A1 Zaida A1 Saputra, Rudy Adi A1 Mahani A1 Nurhadi, Bambang PB Walter de Gruyter GmbH YR 2020 SN 1556-3758 SN 2194-5764 JF International Journal of Food Engineering VO 17 IS 2 SP 159 OP 165 LK http://dx.doi.org/https://doi.org/10.1515/ijfe-2019-0050 DO https://doi.org/10.1515/ijfe-2019-0050 SF ELIB - SuUB Bremen
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