Alhassane Toure
School of Food Science and Technology, Gamal Abdel Naseer University, Guinea
Zhang Xiaoming
Key Laboratory of Food Science and Saftey, Ministry of Education, School of Food Science And Technology, Southern Yangiz University, China
Cheng -Sheng Jia
School of Food Science And Technology, Southern Yangiz University, China
Dong Zhijian
School of Food Science And Technology, Southern Yangiz University, China
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How to cite this article
Alhassane Toure, Zhang Xiaoming, Cheng -Sheng Jia and Dong Zhijian, 2007. Microencapsulation and Oxidative Stability of Ginger Essential Oil in Maltodextrin/Whey Protein Isolate (MD/WPI). International Journal of Dairy Science, 2: 387-392.
DOI: 10.3923/ijds.2007.387.392
URL: https://scialert.net/abstract/?doi=ijds.2007.387.392
DOI: 10.3923/ijds.2007.387.392
URL: https://scialert.net/abstract/?doi=ijds.2007.387.392