EFFECT OF XANTHAN GUM AND PECTIN ON STABILIZATION AND ANTIOXIDANT ACTIVITY OF MONASCUS-PIGMENT EXTRACT BEVERAGE.
| Autor: | KRABOUN, Kitisart1 Kitisart.k@mail.rmutk.ac.th, PHANUMONG, Putkrong1, ROJSUNTORNKITTI, Kamonwan2, KONGBANGKERD, Teeraporn2, THONGCHUANG, Mayura3, TANTIVITITTAPONG, Ithinath4, CHOWVANAYOTIN, Pornrak4 |
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| Zdroj: | Food & Environment Safety. 2020, Vol. 19 Issue 3, p192-198. 7p. |
| Databáze: | Academic Search Ultimate |
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