Development and characterization of microencapsules containing spray dried powder obtained from Brazilian brown, green and red propolis.
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DOI: 10.1016/j.foodres.2018.04.048
Abstract: The aim of this study was to obtain dried powders from the brown, green and red varieties of the Brazilian propolis by spray drying, using gum arabic and maltodextrin as encapsulating materials. Propolis microparticles were… read more here.
Keywords: spray; development characterization; brown green; propolis ... See more keywords