Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch
By Dattanand Kanakdande, R. Bhosale, R. Singhal. 2007
219 citations recorded by the source corpus.
Subfields: Food Science, Pharmaceutical Science
View Paper: https://www.semanticscholar.org/paper/c2369ddf97ca416c705042d6b0200bc73219ebab
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Citations in the corpus
- Applications of spray-drying in microencapsulation of food ingredients: An overview (2007, methodology): “This ternary blend proved to be also efficient for the encapsulation of cumin oleoresin (Kanakdande et al., 2007).”
- Modified Starches and Their Usages in Selected Food Products: A Review Study (2010, unknown): “Other spices such as cumin also had been used as a sample to investigate the best ratio blend between gum arabic, maltodextrin and a modified starch (HiCap® 100) that can be used for encapsulation (Kanakdande et al., 2007).”