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.authorBùi Thế Vinh
dc.contributor.authorNgô Văn Tài
dc.date.accessioned2026-05-08T19:22:17Z
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/123456789/18465
dc.publisherRevista Mexicana de Ingeniería Química
dc.subjectFood Quality and Safety Studies
dc.subjectFood composition and properties
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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