Optimisation of Spray-Dried Strawberry Flavour by Box Behnken Design
Encapsulation is an important technique to enhance the stability of flavouring compounds by providing a protective barrier against moisture, oxygen, and heat. The encapsulation efficiency depends on the drying process and the encapsulation agent employed, which can be obtained through statistical op...
| Published in: | Malaysian Journal of Chemistry |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Institute of Chemistry
2024
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85206156511&doi=10.55373%2fmjchem.v26i5.221&partnerID=40&md5=0291244b5ba8a0f1bb6046a02976f6de |