Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract

• المؤلفون الرئيسيون: Natcha Laokuldilok, Prodpran Thakeow, Phikunthong Kopermsub, Niramon Utama-ang
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Biochemistry, Genetics and Molecular Biology; Chemistry; Materials Science; Mathematics; Physics and Astronomy
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85023764256&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/56740

© 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...