DOUBLE EMULSION AND COMPLEX COACERVATION IN STEVIA ENCAPSULATION
ABSTRACT Background: Stevia leaves a residual flavor at moment of being consumed, and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems. Objective: Evaluate the double emulsion system followed by complex coacervation in stevia encapsulation. Met...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
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Universidad de Antioquia
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| Acceso en línea: | https://doaj.org/article/2a3b19518cba447eac155b1fd2593c16 |
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