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

• Main Authors: Anong Jainan, Aree Deenu, Srisuwan Naruenartwongsakul, Patcharin Raviyan, Jurmkwan sungsuwan, Suthaphat Kamthai
• 格式: บทความวารสาร
• 語言: English
• 出版: Science Faculty of Chiang Mai University 2019
• 在線閱讀: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8488; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63989

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...