Characteristics of Double-Encapsulated Flavor Powder Prepared by Secondary Fat Coating Process-Reference-Cited by-同舟云学术

Characteristics of Double-Encapsulated Flavor Powder Prepared by Secondary Fat Coating Process

Published:2002-04 Issue:3 Volume:67 Page:968-972
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Cho Y.H.,Park J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09437.x/fullpdf

Reference19 articles.

1. AOAC . 1995 . Official Methods of Analysis. 16th ed. Washington DC.

2. S. Arctander, 1969 . Perfume and Flavor Chemicals II . Copenhagen: Det HoffensbergskeEtablissement. p1800 .

3. SR Cherukuri, G Mansukhani, and Warner-Lambert Co., assignee , inventors; 1990 . Multiple encapsulated sweetener delivery system. U.S. patent 4,933,190.

4. SR Cherukuri, TL Chau, KP Raman, AM Orama, and Warner-Lambert Co., assignee , inventors; 1991 . Multiple encapsulated flavor delivery system and method of preparation. U.S. patent 5,004,595.

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