« Freeze-drying microencapsulation of turmeric (Curcuma Longa L.) using an amorphous matrix of maltodextrin, modified cassava flour and skim milk » (2020) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 44(2), p. 26–42. doi:10.35219/foodtechnology.2020.2.02.