Preparation of a flavor powder by encapsulation based on crystal transformation from anhydrous alpha-maltose to hydrous ß-maltose

H. Yoshii, T. Furuta, J. Kado, S. Jääskeläinen, Y.-Y. Linko, P. Linko

    Research output: Working paperProfessional

    Original languageEnglish
    Place of PublicationHelsinki
    Pages119-122
    Publication statusPublished - 1998
    MoE publication typeD4 Published development or research report or study

    Publication series

    NameISOPOW 7-International Symposium on Water Management in the Design and Distribution of Quality Foods, 30 May - 4 June 1998, Helsinki, FIN
    PublisherHelsinki University and IUFoST

    Keywords

    • alpha maltose
    • beta maltose
    • crystal transformation
    • encapsulation
    • flavor

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