Optimisation of Spray-Dried Strawberry Flavour by Box Behnken Design

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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...

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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

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