Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

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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書目詳細資料
Main Authors:	Thunnop Laokuldilok, Nattapong Kanha
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85027949357&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/54024
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