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Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein

Crossref DOI link: https://doi.org/10.1007/s11483-018-9540-9

Published Online: 2018-06-26

Published Print: 2018-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Pérez-Monterroza, Ezequiel José https://orcid.org/0000-0002-6662-2596
Chaux-Gutiérrez, Ana María

Franco, Célia Maria Landi

Nicoletti, Vânia Regina
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Text and Data Mining valid from 2018-06-26
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Article History

Received: 18 February 2018

Accepted: 20 June 2018

First Online: 26 June 2018