M. SALBI, N. .; MUHAMMAD, N. .; ABDULLAH, N. . The Effect of Maltodextrin and Acacia Gum on Encapsulation of Fig Powder Physicochemical Properties. Journal of Advanced Research in Applied Sciences and Engineering Technology, [S. l.], v. 22, n. 1, p. 8–15, 2021. DOI: 10.37934/araset.22.1.815. Disponível em: https://akademiabaru.com/submit/index.php/araset/article/view/3410. Acesso em: 18 may. 2024.