Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying

dc.contributor.author	Abd Ghani, Asmaliza
dc.contributor.author	Adachi, Sae
dc.contributor.author	Shiga, Hirokazu
dc.date.accessioned	2018-04-10T10:08:50Z
dc.date.available	2018-04-10T10:08:50Z
dc.date.issued	2017
dc.identifier.issn	0916-8451
dc.identifier.uri	http://hdl.handle.net/123456789/5915
dc.description	p.705-711	fr_FR
dc.language.iso	en	fr_FR
dc.relation.ispartofseries	in: Bioscience, Biotechnology, and Biochemistry, Vol.81, n°4. (Avril. 2017);
dc.subject	Huiles de poisson	fr_FR
dc.subject	Equivalent en dextrose	fr_FR
dc.subject	Séchage par atomisation	fr_FR
dc.subject	Indice de peroxyde	fr_FR
dc.title	Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying	fr_FR
dc.type	Article	fr_FR