Browsing Division of Food Systems and Bioengineering (MU) by Identifier "http://hdl.handle.net/10355/14603"
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Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream
(University of Missouri--Columbia, 2011)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Encapsulation of flavors can be applied to the ice cream industry to create novel products in which the flavor release is controlled orlimited to the ...