Production of instant ‘nasi lemak’ flavour ingredient from palm olein
Instant ‘nasi lemak’ flavour ingredient was prepared by microencapsulation of palm olein and pandan leaf flavour. The pandan-flavoured encapsulated powder was obtained after spray drying using maltodextrin (DE15) and sodium caseinate as wall materials. Analysis of the encapsulated powder indicated t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Agricultural Research and Development Institute (MARDI)
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/48929/1/Production%20of%20instant%20%E2%80%98nasi%20lemak%E2%80%99%20flavour%20ingredient%20from%20palm%20olein.pdf |
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Production of instant ‘nasi lemak’ flavour ingredient from palm olein
Published 2002
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