Microencapsulation of beet dye (Beta vulgaris L.) using maltodextrin and xanthan gum as encapsulant agents and application in yogurt. Research, Society and Development, [S. l.], v. 9, n. 12, p. e14091210896, 2020. DOI: 10.33448/rsd-v9i12.10896. Disponível em: https://rsdjournal.org/rsd/article/view/10896. Acesso em: 5 dec. 2025.