Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

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Title
Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility
Authors
Keywords
Anthocyanin-rich black rice extract powder, Anthocyanins, Bread, Quality attributes, Digestibility, Health benefits
Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 910-916
Publisher
Elsevier BV
Online
2015-10-14
DOI
10.1016/j.foodchem.2015.09.113

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