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

• المؤلفون الرئيسيون: Rajnibhas Samakradhamrongthai, Prodpran Thakeow, Phikunthong Kopermsub, Niramon Utama-Ang
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Biochemistry, Genetics and Molecular Biology; Chemistry; Materials Science; Mathematics; Physics and Astronomy
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85018470527&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/56776
• المؤسسة: 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...