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...

Full description

Bibliographic Details
Published in:Malaysian Journal of Chemistry
Main Author: Mohd W.N.W.; Nooh H.M.; Tjih E.T.T.; Shahimi S.; Akbar N.A.; Apparaju A.; Shunmugam K.V.; Muttalib S.A.A.
Format: Article
Language:English
Published: Malaysian Institute of Chemistry 2024
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85206156511&doi=10.55373%2fmjchem.v26i5.221&partnerID=40&md5=0291244b5ba8a0f1bb6046a02976f6de

Similar Items