Viscoelastic characteristics and phytochemical properties of purple-rice drinks following ultrahigh pressure and pasteurization
© 2014 Taylor & Francis. This study investigated how pressure (500, 600MPa/20min) altered the viscoelastic characteristics and phytochemical properties of germinated and non-germinated purple-rice drinks in comparison with pasteurization. Accordingly, color parameters, storage and loss moduli,...
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84919390075&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/53906 |
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