Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin

Raj, BhagyaDash, Kshirod KumarShams, RafeeyaShaikh, Ayaz MukarramKovács, Béla2024-11-112024-11-112024Applied Food Research. -4 : 2 (2024), p. 1-11. -(cikkazonosító)100596. -Applied Food Research. - 2772-50222772-5022https://hdl.handle.net/2437/381874Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyaninfolyóiratcikkopen access articlehttps://ebib.lib.unideb.hu/ebib/CorvinaWeb?action=cclfind&resultview=long&ccltext=idno+BIBFORM125545AgrártudományokÉlelmiszertudományokhttps://linkinghub.elsevier.com/retrieve/pii/S2772502224002063szerzőkhttp://dx.doi.org/10.1016/j.afres.2024.1005962024-11-1100136402460000185209365910