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Optimization of Ingredients using Response Surface Methodology and Effects of Organic Acids on Phytochemicals and Antioxidant Activities in Extruded Purple Corn Noodle |
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| รหัสดีโอไอ | |
| Creator | Hathaigan Kokkaew |
| Title | Optimization of Ingredients using Response Surface Methodology and Effects of Organic Acids on Phytochemicals and Antioxidant Activities in Extruded Purple Corn Noodle |
| Contributor | Nisakorn Srithanyarat, Theparit Pitirit |
| Publisher | กองบริหารการวิจัย |
| Publication Year | 2563 |
| Journal Title | Science & Technology Asia |
| Journal Vol. | 25 |
| Journal No. | 2 |
| Page no. | 97-111 |
| Keyword | Extruded purple corn noodles, Responsesurfacemethodology, Phytochemical, Antioxidant activity, Organic acid |
| URL Website | https://www.tci-thaijo.org/index.php/SciTechAsia/index |
| Website title | ThaiJo2 |
| ISSN | 2586-9000 |
