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Studies on microencapsulation of vanilla extract
Vanilla is one of the minor spices, most popular flavoring agent and second most expensive spice in the world. Vanillin flavour is highly volatile, heat sensitive and application in food incorporation is limited; this can be minimized by encapsulation technique with suitable wall material. The micro...
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| Format: | Ph.D Thesis |
| Sprache: | English |
| Veröffentlicht: |
Tavanur
Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology
2015
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| Schlagworte: |
Kerala Agricultural University
| Signatur: |
631.56 SAR/ST |
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| Exemplar | Live-Status nicht verfügbar |