The use of spray drying to microencapsulate 2-acetyl-1-pyrroline, a major flavour component of aromatic rice-Reference-Cited by-同舟云学术

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The use of spray drying to microencapsulate 2-acetyl-1-pyrroline, a major flavour component of aromatic rice

Published:2003-02 Issue:2 Volume:38 Page:95-102
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Apintanapong Muanmai,Noomhorm Athapol

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00649.x/fullpdf

Reference25 articles.

1. AOAC (1984 ). Official Methods of Analysis of the Association of Official Agricultural Chemists . Pp . 573-574. Washington, USA: AOAC.

2. Basmati rice: a review

3. Cooked rice aroma and 2-acetyl-1-pyrroline

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