Wani, Touseef Ahmed <br/><br/>
Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility.  [electronic resource] 

 -  Critical reviews in food science and nutrition  Nov 2016 
 - 2431-2454 p.  digital 
<br/><br/> Publication Type: Journal Article; Review 
<br/><br/><label>ISSN: </label>1549-7852 
<br/><br/><label>Standard No.: </label>10.1080/10408398.2013.845814  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Carotenoids--administration & dosage<br/>Dietary Supplements<br/>Fatty Acids--administration & dosage<br/>Flavonoids--administration & dosage<br/>Food Technology--instrumentation<br/>Fruit--chemistry<br/>Functional Food<br/>Humans<br/>Oligosaccharides<br/>Plant Proteins<br/>Polysaccharides<br/>Resveratrol<br/>Stilbenes--administration & dosage<br/>Technology, Pharmaceutical--instrumentation<br/>Vegetables--chemistry