Encapsulation of black mulberry extract by ionic gelation method and microencapsule enriched kefir
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Abstract (EN)
The aim of this study was to investigate phytochemical properties of black mulberry fruits, to compare two different ionic gelation microencapsulation procedures, and in-vitro bioavailability of encapsuled anthocyanins in kefir.
Author
İpek Ekin
How to Cite
İpek Ekin (Master Thesis). Encapsulation of black mulberry extract by ionic gelation method and microencapsule enriched kefir, 2017, İstanbul Technical University.
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