Double emulsion and complex coacervation in stevia encapsulation
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. Methods: The eff...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2017
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/fc8686ab325b45758f6e26ed5506b310 |
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