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MICROENCAPSULATION TECHNOLOGY: A REVIEW

MICROENCAPSULATION TECHNOLOGY: A REVIEW

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uses of ingredients. One of the largest food applications is the encapsulation of flavours (Shahidi and Han, 1993). ... drying has become the most important commercial process for making dry flavourings. Vitamins, minerals, colorants, fat and oil flavour, aroma compounds, oleoresins and enzymes

  Food, Uses, Flavourings

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