Agricultural and Food SciencesChemistryMedicine
B. Gibbs, S. Kermasha, I. Alli, C. Mulligan
tlooto Summary
Most recent developments include the encapsulation of foods in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization.
Abstract
Abstract is not available.
Citation format
GIBBS, B., et al. Encapsulation in the food industry: A review. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 1999, 50 3: 213–24.