Innovation and improvement in food fortification: Microencapsulation of vitamin B2 and B3 by a spray-drying method and evaluation of the simulated release profiles
Food fortification helps to maintain, improve or correct nutrients requirements. The current paper explored the possibility of using the spray-drying method to produce microparticles with vitamin content suitable for incorporation in fortified food products. Vitamin B2 and vitamin B3 were microencap...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
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| Texto completo: | https://hdl.handle.net/10216/142934 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/142934 |