2015•Food ChemistryRequires access

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

Xiaonan Sui, Yan Zhang, Weibiao Zhou

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Key concepts: Nutraceutical, Food science, Fortification, Anthocyanin, Digestion (alchemy), Chemistry, Nutrient, Fortified Food

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