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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| Main Authors: | , , , |
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| 格式: | 雜誌 |
| 出版: |
2017
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85018470527&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/40602 |
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| 機構: | Chiang Mai University |