Enzyme encapsulation technologies and their applications in food processing

dc.creator	Lević, Steva
dc.creator	Djordjević, Verica B.
dc.creator	Knežević-Jugović, Zorica
dc.creator	Kalušević, Ana
dc.creator	Milašinović, N.
dc.creator	Bugarski, Branko
dc.creator	Nedović, Viktor
dc.date.accessioned	2020-12-17T22:03:47Z
dc.date.available	2020-12-17T22:03:47Z
dc.date.issued	2017
dc.identifier.uri	http://aspace.agrif.bg.ac.rs/handle/123456789/4503
dc.description.abstract	Applications of enzymes in the food industry have been intensively studied and improved in recent years. Moreover, some food processes without enzymatic reactions are too long or even not possible. Enzyme market is dynamic, not only regarding the economical aspect that is expressed by an annual growth of 7-9 per cent, but also concerning new innovations and studies that have been done in recent years.	en
dc.publisher	CRC Press
dc.rights	restrictedAccess
dc.source	Microbial Enzyme Technology in Food Applications
dc.title	Enzyme encapsulation technologies and their applications in food processing	en
dc.type	bookPart
dc.rights.license	ARR
dc.citation.epage	502
dc.citation.other	: 469-502
dc.citation.spage	469
dc.identifier.doi	10.1201/9781315368405
dc.identifier.scopus	2-s2.0-85049700855
dc.type.version	publishedVersion

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