Quality and Antioxidant Properties of Extruded Breakfast Cereal Containing Encapsulated Turmeric Extract
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 physical quality, total phenolic content (TPC), cur...
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| Main Authors: | , , , |
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| Format: | บทความวารสาร |
| Language: | English |
| Published: |
Science Faculty of Chiang Mai University
2019
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| Online Access: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8282 http://cmuir.cmu.ac.th/jspui/handle/6653943832/63922 |
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| Institution: | Chiang Mai University |
| Language: | English |