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Drying Technology
An International Journal
Volume 19, 2001 - Issue 7
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Original Articles

FLAVOR ENCAPSULATION AND RELEASE CHARACTERISTICS OF SPRAY-DRIED POWDER BY THE BLENDED ENCAPSULANT OF CYCLODEXTRIN AND GUM ARABIC

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Pages 1385-1395 | Published online: 06 Feb 2007

REFERENCES

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  • Bandari , B. R. , D'Arcy , B. R. and Bich , L. L.T. 1998 . Lemon Oil to β-Cyclodextrin Ratio Effect on the Inclusion Efficiency of β-Cyclodextrin and the Retention of Oil Volatiles in the Complex . J. Agric. Food Chem. , 46 : 1494 – 1499 .
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  • Hedges , A. R. , Shiech , W. J. and Sikorski , C. T. 1995 . “ Use of Cyclodextrin for Encapsulation in the Use and Treatment of Food Products ” . In Encapsulation and Controlled Released of Food Ingredients Edited by: Reineccius , G. A. 61 – 71 . Washington, DC : S. J., American Chemical Society .
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