DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY-DRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L
Journal of food process engineering, 2012-08, Vol.35 (4), p.522-542 [Peer Reviewed Journal]2011 Wiley Periodicals, Inc. ;ISSN: 0145-8876 ;EISSN: 1745-4530 ;DOI: 10.1111/j.1745-4530.2010.00605.x
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