Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with <i>Spirulina</i> and edible polymers-Reference-Cited by-同舟云学术

Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers

Published:2022-04-15 Issue:7 Volume:57 Page:4183-4193
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Utama‐ang Niramon¹²³^ORCID,Kuatrakul Ittikorn¹,Klangpetch Wannaporn²³⁴,Walter Ponjan¹³^ORCID,Kawee‐ai Arthitaya¹^ORCID

Affiliation:

1. Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand

2. Cluster of High‐Value Product from Thai Rice and Plants for Health Chiang Mai University Chiang Mai 50100 Thailand

3. Cluster of Innovative Food and Agro‐industry Chiang Mai University Chiang Mai 50100 Thailand

4. Division of Food Science and Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand

Funder

National Science and Technology Development Agency

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15738

Reference34 articles.

1. Physicochemical degradation of phycocyanin and means to improve its stability: A short review

2. The composition, extraction, functionality and applications of rice proteins: A review

3. Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage

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