Effect of gum arabic concentrations on drying kinetics, anthocyanin degradation and product qualities of purple rice bran extract dried by foam-mat technique

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dc.contributor.authorL.T.K. Loan
dc.contributor.authorB.T. Vinh
dc.contributor.authorN.V. Tai
dc.date.accessioned2025-07-21T06:10:07Z
dc.date.issued2023-10-18
dc.description.abstractDerivation and application of
dc.identifier.doi10.24275/rmiq/alim24157
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/12910
dc.subjectGum arabic
dc.subjectDegradation
dc.subject.classificationFood Quality and Safety Studies
dc.titleEffect of gum arabic concentrations on drying kinetics, anthocyanin degradation and product qualities of purple rice bran extract dried by foam-mat technique
dc.typeArticle

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