Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying
© 2015 Elsevier Ltd. Black glutinous rice (BGR) was milled and the bran was collected for anthocyanins extraction. The broken rice fraction was enzymatically produced as black glutinous rice maltodextrins (BRM) with 3 dextrose equivalents (DE), including DE10 (BRM10), 20 (BRM20) and 30 (BRM30). The...
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Academic Press Inc.
2015
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| 在線閱讀: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84930014584&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39239 |
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| 機構: | Chiang Mai University |