Preliminary Study of Alkaline Pretreatment Effect on Carboxymethy Flour (CMF) from Chiang Mai University (CMU) Purple Rice Properties

• المؤلفون الرئيسيون: Anong Jainan, Aree Deenu, Srisuwan Naruenartwongsakul, Patcharin Raviyan, Jurmkwan sungsuwan, Suthaphat Kamthai
• التنسيق: บทความวารสาร
• اللغة: English
• منشور في: Science Faculty of Chiang Mai University 2019
• الوصول للمادة أونلاين: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8488; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63989
• المؤسسة: Chiang Mai University

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 substitution (DS), physical properties, and chemical...