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Development of kiwi fruit leather incorporated with hydro... | ResearchHub
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Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin
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Authors
G. Raj
4 more
G. Raj
•
Kshirod Dash
2 more
•
Béla Kovács
Published
November 1, 2024
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Journal
Applied Food Research
Topics
Physics
Materials Science
Chemistry
Quantum Mechanics
Food Science
Show all topics
DOI
10.1016/j.afres.2024.100596
License
CC-BY-NC-ND
Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
Applied Food Research
Topics
Physics
Materials Science
Chemistry
Quantum Mechanics
Food Science
Show all topics
DOI
10.1016/j.afres.2024.100596
License
CC-BY-NC-ND
