Trends in development of porous carbohydrate food ingredients for use in flavor encapsulation

Trends in Food Science and Technology

Volumn 9, Issue 11-12, 1998, Pages 389-394

  Zeller, B L ^a   Saleeb, F Z ^a   Ludescher, R D ^b  

^a Kraft Foods Inc   (United States)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVOR; FOOD HANDLING;

EID: 0032453447     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(99)00007-2     Document Type: Article

References (58)

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