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

• 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
• Institution: Chiang Mai University

© 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...