Effect of methocel™, maltodextrin, sodium chloride, and pH on foaming properties and foam-mat drying of aqueous pandan (Pandanus amaryllifolius) leaves extract
The pandan (Pandanus amaryllifolius) leaf is commonly used as a food coloring and flavoring agent. Aqueous pandan leaf extract has no foaming properties and deteriorates quickly. Finding the appropriate foaming agent and stabilizer during drying is a challenge. The objective of this research was to...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Journal |
| Published: |
2017
|
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85005952168&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42408 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |
Be the first to leave a comment!