Effect of different types of maltodextrin and drying methods on physico-chemical and sensory properties of encapsulated durian flavour
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference21 articles.
1. DURIAN LEATHER: DEVELOPMENT, PROPERTIES AND STORAGE STABILITY
2. EFFECT OF GLUCOSE SYRUP SOLID, SUCROSE, HYDROGENATED PALM OIL AND SOY-LECITHIN ON SENSORY ACCEPTABILITY OF DURIAN LEATHER
3. EFFECT OF DIFFERENT DRYERS AND DRYING CONDITIONS ON ACCEPTABILITY AND PHYSICO-CHEMICAL CHARACTERISTICS OF DURIAN LEATHER
4. Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage
5. Volatile flavouring constituents of Durian
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