Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract
© 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...
Saved in:
| Main Authors: | , , , |
|---|---|
| 格式: | 雜誌 |
| 出版: |
2018
|
| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85023764256&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/56740 |
| 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 |