African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Review

Importance of lecithin for encapsulation processes

Adriana Rodrigues Machado*
  • Adriana Rodrigues Machado*
  • Federal University of Rio Grande (FURG), School of Chemistry and Food, P.O. Box: 474, CEP: 96201-900, Rio Grande/RS - Brazil
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Leticia Marques de Assis
  • Leticia Marques de Assis
  • Federal University of Rio Grande (FURG), School of Chemistry and Food, P.O. Box: 474, CEP: 96201-900, Rio Grande/RS - Brazil
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Maria Inês Rodrigues Machado
  • Maria Inês Rodrigues Machado
  • Department of Food Science and Technology, Federal University of Pelotas (UFPEL), Brazil
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Leonor Almeida de Souza-Soares
  • Leonor Almeida de Souza-Soares
  • Federal University of Rio Grande (FURG), School of Chemistry and Food, P.O. Box: 474, CEP: 96201-900, Rio Grande/RS - Brazil
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  •  Received: 03 October 2013
  •  Accepted: 25 March 2014
  •  Published: 28 April 2014

How to cite this article

APA /
Machado, A. R., de Assis, L. M., Machado, M. I. R., & de Souza-Soares, L. A. (2014). Importance of lecithin for encapsulation processes. African Journal of Food Science, 8(4), 176-183.
Chicago /
Adriana Rodrigues Machado, Leticia Marques de Assis, Maria Inês Rodrigues Machado, Leonor Almeida de Souza-Soares. "Importance of lecithin for encapsulation processes." African Journal of Food Science 8, no. 4 (2014): 176-183.
MLA /
Adriana Rodrigues Machado, et al. "Importance of lecithin for encapsulation processes." African Journal of Food Science 8.4 (2014): 176-183.
DOI /
https://doi.org/10.5897/AJFS2013.1092
URL /
https://academicjournals.org/journal/AJFS/article-abstract/557347144263

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This article is published under the terms of the Creative Commons Attribution License 4.0

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