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Maltodextrin (MD) with a dextrose equivalency of 10 and 20 (10DE and 20DE) and Arabic gum (AG) were used as encapsulating materials for beetroot juice by spray drying. The produced encapsulates were evaluated in terms of encapsulation yield, moisture content, hygroscopicity, bulk density, color parameters (L*, a*, b* and TCD), radical scavenging activity (RSA), total phenolic content (TPC) and betalain...
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