Effect of drying methods on chemical composition, color and antioxidant properties of Thai red curry powder

Kasetsart Journal - Natural Science

Volumn 44, Issue 1, 2010, Pages 142-151

  Inchuen, Sudathip ^a   Narkrugsa, Woatthichai ^a   Pornchaloempong, Pimpen ^a  

^a KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

Author keywords

Antioxidant activity; Hot air drying; Microwave drying; Phenolic content; Thai red curry powder

Indexed keywords

EID: 75149163864     PISSN: 00755192     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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