Effects of germinated and nongerminated rice grains on storage stability of pressurized purple rice beverages with Lactobacillus casei 01 supplement

Effects of germinated and nongerminated rice grains on storage stability of pressurized purple rice beverages with Lactobacillus casei 01 supplement

© 2020 Wiley Periodicals, Inc. Changes of phytochemicals and probiotic in the pressurized purple rice beverages on storage were compared with heated products. Germinated or nongerminated purple rice were used to produce the beverages which were subjected to either pressurization at 500 MPa for 20 mi...

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Bibliographic Details
Main Authors: Sasitorn Baipong, Arunee Apichartsrangkoon, Srivilai Worametrachanon, Autchara Tiampakdee, Sujinda Sriwattana, Yuthana Phimolsiripol, Danchai Kreungngern, Panlop Sintuya
Format: Journal
Published: 2020
Subjects:
Agricultural and Biological Sciences
Chemical Engineering
Chemistry
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85082509476&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/70039
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85082509476&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/70039

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