Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma

Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma

© 2016 Informa UK Limited, trading as Taylor & Francis Group. The objective of the study was to optimise the encapsulation of Michelia alba D.C. (MAD) extract using octenyl succinic anhydride (OSA) starch. The MAD extract (5–10 g/100 g of dry starch) and the OSA starch (25–100 g/100 ml of wate...

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書目詳細資料
Main Authors:	Samakradhamrongthai R., Thakeow P., Kopermsub P., Utama-ang N.
格式:	雜誌
出版:	2017
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85003794480&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/41339
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