GÜL, Latife Betül. Royal jelly microencapsulation with a maltodextrin/gum Arabic binary blend by spray drying: Process optimization and characterization of microcapsules. Italian Journal of Food Science, Singapore, v. 37, n. 4, p. 403–421, 2025. DOI: 10.15586/ijfs.v37i4.3112. Disponível em: https://itjfs.com/index.php/ijfs/article/view/3112. Acesso em: 7 oct. 2025.