Fig. 2.
Scanning electron micrographs of liposomal ovalbumin-containing cakes using combination of maltodextrin (MAL) and hypromellose (HYP). (A) 5% MAL and 2.5% HYP, (B) 10% MAL and 2.5% HYP, (C) 5% MAL and 7.5% HYP, and (D) 10% MAL and 7.5% HYP.
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