A Comparison of Two Encapsulation Methods
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 99 === Taste is one of the important parameters affecting a consumer’s purchasing preferences. In the past, taste masking was applied mostly to pharmaceuticals and drugs; however, more researches, such as encapsulation, in taste masking have been performed on the...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/73393781203107506522 |