Febrianta, H., Yunianto, V. D., Nurwantoro, N., & Bintoro, V. P. (2020). Freeze-drying microencapsulation of turmeric (Curcuma Longa L.) using an amorphous matrix of maltodextrin, modified cassava flour and skim milk. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology, 44(2), 26-42. https://doi.org/https://doi.org/10.35219/foodtechnology.2020.2.02