ABSTRACT
Abstract ......................................................................................................78 4.1 Introduction .......................................................................................78 4.2 Benefits of Encapsulation .................................................................79 4.3 Different Techniques for Encapsulation ...........................................79 4.4 Nonmicrobial Products .....................................................................81 4.5 Microbial Products ............................................................................81 4.6 Application of Encapsulation in Food and Nutrition ........................84 4.7 Conclusions .......................................................................................88 Keywords ...................................................................................................89 References ..................................................................................................89
ARPITA DAS1 and RUNU CHAKRABORTY2*
