Application of multi-core encapsulated Michelia alba D.C. flavor powder in Thai steamed dessert (Nam Dok Mai)

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...

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Bibliographic Details
Main Authors: Rajnibhas Samakradhamrongthai, Prodpran Thakeow, Phikunthong Kopermsub, Niramon Utama-Ang
Format: Journal
Published: 2018
Subjects:
Chemistry
Materials Science
Mathematics
Agricultural and Biological Sciences
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85018470527&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/46411
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85018470527&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/46411

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