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Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion

Tanisa Anuyahong, Charoonsri Chusak, Sirichai Adisakwattana

2020LWT124 citationsDOI

Topics & Concepts

Food scienceSyneresisAntioxidantChemistryAnthocyaninDPPHPolyphenolIngredientPrebioticFerricBiochemistryOrganic chemistryPhytochemicals and Antioxidant ActivitiesConsumer Attitudes and Food LabelingProbiotics and Fermented Foods
Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion | Litcius