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This book explores encapsulation technologies in food products, addressing consumer demands for taste, health, and convenience. It covers general technologies, active ingredient encapsulation, and immobilization of cells and enzymes for food processing. Edited by industry and academic experts, it serves as a valuable reference for R&D professionals.
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Encapsulation Technologies for Active Food Ingredients and Food Processing, N.J. Zuidam, Viktor Nedovic
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- 2014
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