Microencapsulation of curcumin (Curcuma longa) extract by using hydroxylpropyl-B-cyclodextrin and its application in the pickled green mustard
Microencapsulation of curcumin (Curcuma longa) extract by using hydroxylpropyl-B-cyclodextrin and its application in the pickled green mustard
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Published date
2019
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Bangkok : Assumption University
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Thesis A533m 2019
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eng
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application/pdf
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86 p. ; 30 cm.
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Degree name
Master of Science
Degree level
Masters
Degree discipline
Food Biotechnology
Degree department
School of Biotechnology
Degree grantor
Assumption University
Abstract
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Description
Thesis (M.S.)--Assumption University, 2019.
Includes bibliography.
Includes bibliography.
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This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
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AU Archives, 4th Floor (Cathedral of Learning)