Encapsulation – A Perspective Improving Functional Properties of Flour-Based Confectionary |Biomedgrid

Flour-based confectionary is the most popular confectionary and have an important position in food technology in general. Those products present the most often consumed confectionary products and their growth in EU market has been increasing per capita consumption [1] owing to their sweet taste and nice aroma and flavor, easy accessibility–ready to use and well-established habits [2], lower production costs, convenience and long shelf life [3].