Freeze-drying microencapsulation of turmeric (Curcuma Longa L.) using an amorphous matrix of maltodextrin, modified cassava flour and skim milk. AUDJG - Food Technology [Internet]. 18. November 2020 [zitiert 2. November 2026];44(2):26-42. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/4099