Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms. (2020)

First Author: Prosapio V
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.3390/foods9030329

PubMed Identifier: 32168985

Publication URI: http://europepmc.org/abstract/MED/32168985

Type: Journal Article/Review

Volume: 9

Parent Publication: Foods (Basel, Switzerland)

Issue: 3

ISSN: 2304-8158