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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書目詳細資料
Main Authors:	Rajnibhas Samakradhamrongthai, Prodpran Thakeow, Phikunthong Kopermsub, Niramon Utama-Ang
格式:	雜誌
出版:	2018
主題:	Biochemistry, Genetics and Molecular Biology Chemistry Materials Science Mathematics Physics and Astronomy
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85018470527&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/56776
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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