Jafari, Seid-Mahdi
Mahdavi-Khazaei, Katayoun
Hemmati-Kakhki, Abbas
Funding for this research was provided by:
Research Institute of Food Science and Technology
Iran National Science Foundation
This article is maintained by: Elsevier
Article Title: Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying
Journal Title: Carbohydrate Polymers
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.carbpol.2015.11.079
Content Type: article
Copyright: Copyright © 2015 Elsevier Ltd. All rights reserved.