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

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dc.contributor.authorAbd Ghani, Asmaliza
dc.contributor.authorAdachi, Sae
dc.contributor.authorShiga, Hirokazu
dc.date.accessioned2018-04-10T10:08:50Z
dc.date.available2018-04-10T10:08:50Z
dc.date.issued2017
dc.descriptionp.705-711fr_FR
dc.identifier.issn0916-8451
dc.identifier.urihttp://hdl.handle.net/123456789/5915
dc.language.isoenfr_FR
dc.relation.ispartofseriesin: Bioscience, Biotechnology, and Biochemistry, Vol.81, n°4. (Avril. 2017);
dc.subjectHuiles de poissonfr_FR
dc.subjectEquivalent en dextrosefr_FR
dc.subjectSéchage par atomisationfr_FR
dc.subjectIndice de peroxydefr_FR
dc.titleEffect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray dryingfr_FR
dc.typeArticlefr_FR

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