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

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

© 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...

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書目詳細資料
Main Authors:	Anong Jainan, Srisuwan Naruenartwongsakul
格式:	雜誌
出版:	2018
主題:	Biochemistry, Genetics and Molecular Biology Chemistry Materials Science Mathematics Physics and Astronomy
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85030681043&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/56688
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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