Evaluation of mechanisms associated with the release of encapsulated flavor materials from maltodextrin matrices

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	Encapsulation and Controlled Release of Food Ingredients
Editors	G a Reineccius, S J Risch
Place of Publication	Washington, D.C.
Publisher	American Chemical Society
Pages	143-160
State	Published - 1995

OpenUrl availability

Evaluation of mechanisms associated with the release of encapsulated flavor materials from maltodextrin matrices. / Whorton, B C; Reineccius, G A.
Encapsulation and Controlled Release of Food Ingredients. ed. / G a Reineccius; S J Risch. Washington, D.C.: American Chemical Society, 1995. p. 143-160.

Research output: Chapter in Book/Report/Conference proceeding › Chapter

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BT - Encapsulation and Controlled Release of Food Ingredients

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