Application of multi-core encapsulated Michelia alba D.C. flavor powder in Thai steamed dessert (Nam Dok Mai)
© 2017, Chiang Mai University. All rights reserved. This research aimed to investigate the suitable content of flavor encapsulated powder for controlled release and its flavor release model. The Nam Dok Mai (NDM) dessert was selected for this experiment due to the high moisture content and high temp...
Saved in:
Main Authors: | Samakradhamrongthai R., Thakeow P., Kopermsub P., Utama-Ang N. |
---|---|
Format: | Journal |
Published: |
2017
|
Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85018470527&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/40602 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Chiang Mai University |
Similar Items
-
Application of multi-core encapsulated Michelia alba D.C. flavor powder in Thai steamed dessert (Nam Dok Mai)
by: Rajnibhas Samakradhamrongthai, et al.
Published: (2018) -
Application of multi-core encapsulated Michelia alba D.C. flavor powder in Thai steamed dessert (Nam Dok Mai)
by: Rajnibhas Samakradhamrongthai, et al.
Published: (2018) -
Application of Multi-core Encapsulated Michelia alba D.C. Flavor Powder in Thai Steamed Dessert (Nam Dok Mai)
by: Rajnibhas Samakradhamrongthai, et al.
Published: (2019) -
Optimization of gelatin and gum arabic capsule infused with pandan flavor for multi-core flavor powder encapsulation
by: Rajnibhas Sukeaw Samakradhamrongthai, et al.
Published: (2019) -
Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma
by: Samakradhamrongthai R., et al.
Published: (2017)