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Found 2 from your keywords: author=Wiranegara, Hans
Effectm of Rice Bran Hydrolysates on Thermal Degradation of Anthocyanins of P…
Thermal degradation of the anthocyanin is a significant issue for the food industries; yet heat treatment is one of the most widely used methods to preserve and extend the shelf life of foods. The stability of anthocyanin can be improved and co-pigmentation is a prominent strategy to improve the stability of anthocyanin through complex formation. Rice bran hydrolysates (RBH) is the product of p…
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- FS 19-008
Production process of wheat flour at PT. Sriboga Flour Mill, Semarang
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- x, 36 p. : ill. ; 30 cm.
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- 658.5 Wir p
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- x, 36 p. : ill. ; 30 cm.
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- 658.5 Wir p
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