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Carbohydrates for Flavor Encapsulation:Maltodextrins,corn syrup solids,modified starch,and gum acacia each have strenths and weaknesses in flavor encapsulation by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: 03/91
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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Flavor and Nutritional Concerns Relating to the Quality of Refrigerated Foods:Warmed - over flavor,staling,enzymatic browning,and vitamin loss must be considered in product development by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1989
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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