Basic Protocols in Encapsulation of Food Ingredients (Methods and Protocols in Food Science)
Basic Protocols in Encapsulation of Food Ingredients is a methods-focused reference on foundational procedures for encapsulating food ingredients. Part of the Methods and Protocols in Food Science series, it offers a focused resource for readers exploring practical approaches in food technology and applied food science.
About This Book
Basic Protocols in Encapsulation of Food Ingredients introduces foundational procedures related to the encapsulation of ingredients used in food science.
The book is presented as a methods-focused resource, emphasizing protocols and practical approaches rather than a general overview alone.
Its subject connects food ingredients with encapsulation techniques, making it relevant to readers studying food technology and applied food science.
This volume is part of the Methods and Protocols in Food Science series and is authored by Andrea Gomez-Zavaglia.
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