Stability and Release Properties of Alginate, Modified Starch/Basil Seed Gum, and Gelatin-Based Hydrogel Beads Infused with Basil Seed (Ocimum basilicum L.) Oil
Year: 2024
Type: article
Source: ACS Food Science & Technology
Authors: Sadaf Nazir, Idrees Ahmed Wani
Institutions: University of Kashmir, Bundelkhand University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Award: G1132564327
OpenAlex ID: W4404592356