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 nov. 2020 [cité 2 nov. 2026];44(2):26-42. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/4099