Open AccessThe Use of Maltodextrin Matrices to Control the Release of Minerals from Fortified Maté
Author(s) -
Miguel E. Schmalko,
Myrian G. Acuña,
Griselda Patricia Scipioni
Publication year - 2012
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v1i1.30
Subject(s) - maltodextrin , flavor , chemistry , fortified food , food science , magnesium , extraction (chemistry) , calcium , mathematics , chromatography , fortification , organic chemistry , spray drying