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...
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85005952168&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/56385 |
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| 機構: | Chiang Mai University |