Encapsulation of plant and animal oils used in dairy industry: A review
Authors
Georgi Kostov
Department “Technology of wine and brewing”, University of Food Technologies, Plovdiv, Bulgaria
Vesela Shopska
Department “Technology of wine and brewing”, University of Food Technologies, Plovdiv, Bulgaria
Rositsa Denkova
Department “Biochemistry and molecular biology”, UFT, Plovdiv, Bulgaria
Mihaela Ivanova
Department “Technology of milk and dairy products”, UFT, Plovdiv, Bulgaria
Tatyana Balabanova
Department “Technology of milk and dairy products”, UFT, Plovdiv, Bulgaria
Radka Vlaseva
Department “Technology of milk and dairy products”, UFT, Plovdiv, Bulgaria
Language: English
Page range: 21 - 40
Published on: Jun 18, 2016
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2016 Georgi Kostov, Vesela Shopska, Rositsa Denkova, Mihaela Ivanova, Tatyana Balabanova, Radka Vlaseva, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.