Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract
© 2017, Chiang Mai University. All rights reserved. Encapsulated turmeric extract (ETE) using a binary blend of wall materials, comprising brown rice flour and beta-cyclodextrin, was used for the addition of 0%, 1%, 2%, 3%, 4%, 5%, 6%, 7% and 8% of the same for making extruded breakfast cereals. The...
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| Main Authors: | , , , |
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85023764256&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/40329 |
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| Institution: | Chiang Mai University |