Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying-Reference-Cited by-同舟云学术

Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

Published:2015-11 Issue:1 Volume:64 Page:405-411
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Laokuldilok Thunnop^ORCID,Kanha Nattapong

Funder

Chiang Mai University

Faculty of Agro-Industry

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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2. Official method of AOAC international;AOAC,2000

3. Problems associated with spray drying of sugar-rich foods;Bhandari;Drying Technology,1997

4. The potential of carrots;Birks;Food Manufacture,1999

5. Chemical structure of anthocyanins;Brouillard,1982

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