Microcapsules of Sacha Inchi seed oil (Plukenetia volubilis L.) obtained by spray drying as a potential ingredient to formulate functional foods

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dc.contributor.authorAureliano Rodríguez-Cortina
dc.contributor.authorMaría Hernández‐Carrión
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:16:05Z
dc.date.available2026-03-22T14:16:05Z
dc.date.issued2023
dc.descriptionCitaciones: 21
dc.identifier.doi10.1016/j.foodres.2023.113014
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2023.113014
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/45516
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofFood Research International
dc.sourceUniversidad de Los Andes
dc.subjectSpray drying
dc.subjectMaltodextrin
dc.subjectChemistry
dc.subjectThermogravimetric analysis
dc.subjectIngredient
dc.subjectMaterials science
dc.subjectFood science
dc.subjectChemical engineering
dc.subjectChromatography
dc.titleMicrocapsules of Sacha Inchi seed oil (Plukenetia volubilis L.) obtained by spray drying as a potential ingredient to formulate functional foods
dc.typearticle

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