Open AccessNatural Colorant from Black Rice Bran Improves Functional Properties and Consumer Acceptability of Yogurt
Author(s) -
Patiwit Loypimai,
Anuchita Moongngarm
Publication year - 2019
Publication title -
pakistan journal of nutrition
Language(s) - English
Resource type - Journals
eISSN - 1994-7984
pISSN - 1680-5194
DOI - 10.3923/pjn.2019.587.594
Subject(s) - bran , food science , chemistry , natural (archaeology) , natural food , black rice , biology , organic chemistry , raw material , paleontology
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