Optimisation of microencapsulation of turmeric extract for masking flavour
© 2015 Elsevier Ltd. The aim of this study was to evaluate the odour masking property, encapsulation efficiency and physicochemical properties of turmeric extract prepared by a binary blend of wall materials, i.e. brown rice flour (BRF) and beta-cyclodextrin (β-CD). Response surface methodology was...
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| Main Authors: | , , , |
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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=84940055376&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44247 |
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