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Oxidized Tapioca Starch As an Alginate Substitute for Encapsulation of Antioxidant from Coffee Residue
(2017-03-23)
Coffee residue had polyphenol content 18.180 mg/g, yet its extract contained 1.746 mg/g polyhenol. Oxidized tapioca had
comparable characteristics to alginate as an encapsulant material. Suspension concentration for ...
Oxidized Tapioca Starch as an Alginate Substitute for Encapsulation of Antioxidant from Coffee Residue
(ScienceDirect, 2016-02-23)
Coffee residue had polyphenol content 18.180 mg/g, yet its extract contained 1.746 mg/g polyhenol. Oxidized tapioca had comparable characteristics to alginate as an encapsulant material. Suspension concentration for ...