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Release Kinetic in Yogurt from Gallic Acid Microparticles with Chemically Modified Inulin

Paula García1, Cristina Vergara1, Paz Robert1

  • 1Dept. de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Univ. de Chile, Santos Dumont 964, Independencia, Santiago, Chile.

Journal of Food Science
|August 26, 2015
PubMed

Keywords:
gallic acidmicroencapsulationrelease profilespray-dryingyogurt

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