Stabilization of a Functional Refreshment From Mango Nectar and Yacon (Smallanthus Sonchifolius) Through Spray Drying Encapsulation
Functional Foods in Health and Disease
doi 10.31989/ffhd.v4i2.28
Full Text
Open PDFAbstract
Available in full text
Date
February 13, 2014
Authors
Publisher
Functional Food Center