摘要
用喷雾干燥法对奶油香精微胶囊化进行了研究，探索了工艺条件，对微胶囊壁材进行了选择。
The microencapsulation of easence of cream with spray drying, technological condition, wall material of microencapsulation were discussed.
出处
《食品与机械》
CAS
CSCD
1999年第1期34-35,共2页
Food and Machinery
关键词
微胶囊
奶油香精
喷雾干燥
Microencapsulation Essence of cream Spray drying
