Gabriela Alban
Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, AV, Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador
Jorge Greffa
Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, AV, Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador
Orestes Lopez
Department of Research, Faculty of Health and Human Sciences, Bol�var State University, Av. Ernesto Che Guevara s/n- Av. Gabriel Secaira, (CP 020150), Guaranda, Ecuador
Juan Gaibor
Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, AV, Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador
Jose Luis Altuna
Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, AV, Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador
Wilman Carrillo
Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, AV, Los Chasquis y Rio Payamino, Campus Huachi, (CP 1801334) Ambato, Ecuador
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Gabriela Alban, Jorge Greffa, Orestes Lopez, Juan Gaibor, Jose Luis Altuna and Wilman Carrillo, 2018. Microencapsulated Walnut Oil (Juglans neotropica Diels) by Spray Drying Technology and Determination of Fatty Acids Composition Stability. American Journal of Food Technology, 13: 8-16.
DOI: 10.3923/ajft.2018.8.16
URL: https://scialert.net/abstract/?doi=ajft.2018.8.16
DOI: 10.3923/ajft.2018.8.16
URL: https://scialert.net/abstract/?doi=ajft.2018.8.16