Preliminary study of alkaline pretreatment effect on carboxymethyl flour (CMF) from chiang mai university (CMU) purple rice properties

• المؤلفون الرئيسيون: Anong Jainan, Srisuwan Naruenartwongsakul
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Biochemistry, Genetics and Molecular Biology; Chemistry; Materials Science; Mathematics; Agricultural and Biological Sciences; Arts and Humanities
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85030681043&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/43591

© 2017, Chiang Mai University. All rights reserved. “ Chaing Mai University (CMU)” purple rice is a variety generated from “Kao Kum“ black or purple rice. It has high anthocyanin content. This research aimed to synthesize carboxymethyl flour (CMF) characterization and properties, i.e., the degree of...