Cite
HARVARD Citation
Alvim, I. et al. (2016). Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application. Lebensmittel-Wissenschaft + Technologie =. pp. 689-694. [Online].
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Alvim, I. et al. (2016). Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application. Lebensmittel-Wissenschaft + Technologie =. pp. 689-694. [Online].