[1]
Le , P.T.T. and Nhan, M.T. 2026. Effects of purple rice ratio on anthocyanin, antioxidant activity and physicochemical characteristics of extruded snack. CTU Journal of Innovation and Sustainable Development. 18, 2 (Jul. 2026), 29-39. DOI:https://doi.org/10.22144/ctujoisd.2026.021.