Microencapsulation of curcumin (Curcuma longa) extract by using hydroxylpropyl-B-cyclodextrin and its application in the pickled green mustard
by Anantanuch Intajak
Title: | Microencapsulation of curcumin (Curcuma longa) extract by using hydroxylpropyl-B-cyclodextrin and its application in the pickled green mustard |
Author(s): | Anantanuch Intajak |
Degree name: | Master of Science |
Degree level: | Masters |
Degree discipline: | Food Biotechnology |
Degree department: | School of Biotechnology |
Degree grantor: | Assumption University |
Issued date: | 2019 |
Publisher: | Bangkok : Assumption University |
Description: |
Thesis (M.S.)--Assumption University, 2019. |
Keyword(s): | Curcumin
Pickled green mustard Cyclodextrin |
Resource type: | Thesis |
Extent: | 86 p. ; 30 cm. |
Type: | Text |
File type: | application/pdf |
Language: | eng |
Rights: | This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner. |
Rights holder(s): | Assumption University |
URI: | http://repository.au.edu/handle/6623004553/24153 |
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