Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry
Authors
Magalie Poirieux
IUT Lyon 1, France
Georgi Kostov
Department “Technology of wine and brewing”, University of Food Technologies – Plovdiv, Plovdiv, Bulgaria
Rositsa Denkova
Department “Biochemistry and molecular biology”, University of Food Technologies – Plovdiv, Plovdiv, Bulgaria
Vesela Shopska
Department “Technology of wine and brewing”, University of Food Technologies – Plovdiv, Plovdiv, Bulgaria
Mihaela Ivanova
Department “Technology of milk and dairy products”, University of Food Technologies – Plovdiv, Plovdiv, Bulgaria
Tatyana Balabanova
Department “Technology of milk and dairy products”, University of Food Technologies – Plovdiv, Plovdiv, Bulgaria
Radka Vlaseva
Department “Technology of milk and dairy products”, University of Food Technologies – Plovdiv, Plovdiv, Bulgaria
Language: English
Page range: 11 - 22
Published on: Aug 26, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2017 Magalie Poirieux, Georgi Kostov, Rositsa Denkova, Vesela Shopska, 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.