Application of Multi-core Encapsulated Michelia alba D.C. Flavor Powder in Thai Steamed Dessert (Nam Dok Mai)
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 temperature during its heating process. The controlled r...
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| Main Authors: | , , , |
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| 格式: | บทความวารสาร |
| 語言: | English |
| 出版: |
Science Faculty of Chiang Mai University
2019
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| 在線閱讀: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8031 http://cmuir.cmu.ac.th/jspui/handle/6653943832/63883 |
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| 機構: | Chiang Mai University |
| 語言: | English |