Encapsulation of Orange Oil using Oligosaccharides from -Amylase Modified Starches of Maize, Wheat, Rice, Cassava and Potato

G E Inglett, P Gelbman, G A Reineccius

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationFlavor Encapsulation
EditorsS J Risch, G A Reineccius
Place of PublicationWashington, D.C.
PublisherAmerican Chemical Society
Pages29
StatePublished - 1988

Cite this

Inglett, G. E., Gelbman, P., & Reineccius, G. A. (1988). Encapsulation of Orange Oil using Oligosaccharides from -Amylase Modified Starches of Maize, Wheat, Rice, Cassava and Potato. In S. J. Risch, & G. A. Reineccius (Eds.), Flavor Encapsulation (pp. 29). Washington, D.C.: American Chemical Society.

Encapsulation of Orange Oil using Oligosaccharides from -Amylase Modified Starches of Maize, Wheat, Rice, Cassava and Potato. / Inglett, G E; Gelbman, P; Reineccius, G A.

Flavor Encapsulation. ed. / S J Risch; G A Reineccius. Washington, D.C. : American Chemical Society, 1988. p. 29.

Research output: Chapter in Book/Report/Conference proceedingChapter

Inglett, GE, Gelbman, P & Reineccius, GA 1988, Encapsulation of Orange Oil using Oligosaccharides from -Amylase Modified Starches of Maize, Wheat, Rice, Cassava and Potato. in SJ Risch & GA Reineccius (eds), Flavor Encapsulation. American Chemical Society, Washington, D.C., pp. 29.
Inglett GE, Gelbman P, Reineccius GA. Encapsulation of Orange Oil using Oligosaccharides from -Amylase Modified Starches of Maize, Wheat, Rice, Cassava and Potato. In Risch SJ, Reineccius GA, editors, Flavor Encapsulation. Washington, D.C.: American Chemical Society. 1988. p. 29
Inglett, G E ; Gelbman, P ; Reineccius, G A. / Encapsulation of Orange Oil using Oligosaccharides from -Amylase Modified Starches of Maize, Wheat, Rice, Cassava and Potato. Flavor Encapsulation. editor / S J Risch ; G A Reineccius. Washington, D.C. : American Chemical Society, 1988. pp. 29
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