Astaxanthin encapsulated in beads using ultrasonic atomizer andapplication in yogurt as evaluated by consumer sensory profile(2015)

Title              :  Astaxanthin encapsulated in beads using ultrasonic atomizer andapplication in yogurt as evaluated by consumer sensory profile

Researcher       : Taksima, T., Limpawattana, M., Klaypradit, W.

Department     : สำนักอธิการบดี มหาวิทยาลัยสยาม

E-mail                : maruj.lim@siam.edu

ฐานข้อมูลงานวิจัย มหาวิทยาลัยสยาม            :  –

Link to article: LWT, 2015, 62(1), pp. 431–437. https://doi.org/10.1016/j.lwt.2015.01.011

Journal :  LWT / in Scopus

Bibliography     :  Taksima, T., Limpawattana, M., &  Klaypradit, W. (2015). Astaxanthin encapsulated in beads using ultrasonic atomizer and application in yogurt as evaluated by consumer sensory profile. LWT – Food Science and Technology, 62(1, Part 2), 431-437. https://doi.org/10.1016/j.lwt.2015.01.011