TY  - BOOK
AU  - Amal Ebrahim Abdelkader Shaaban
AU  - Adel Zaki Mohamed Ahmed Badee , 
AU  - Sohair Ali Elnawawy , 
AU  - Yosef Mostafa Reyad , 
TI  - Chemical technological and biological studies on micronencapsulation of orange peels oil / 
PY  - 2010///
CY  - Cairo : 
PB  - Amal Ebrahim Abdelkader Shaaban , 
KW  - Emulsion
KW  - Orange peel oil
KW  - Volatile oil
N1  - Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology; Issued also as CD
N2  - Micronencapsulation is one of the quality preservation techniques of sensitive substances and a method for production of materials with new valuable properties , e. g.  .in food and pharmaceutical industries . Orange peel oil was encapsulated with Arabic gum ( GA ) , maltodextrin ( MD ) and modified starch ( MS ) by spray drying using inlet and exit air temperature 200 {u00B0}C and 100 {u00B0}C , respectively
UR  - http://172.23.153.220/th.pdf
ER  -