A comparison of nutritional values, physicochemical features and in vitro bioactivities of Southern Thai short‐grain brown rice with commercial long‐grain varieties-Reference-Cited by-同舟云学术

A comparison of nutritional values, physicochemical features and in vitro bioactivities of Southern Thai short‐grain brown rice with commercial long‐grain varieties

Published:2021-10-04 Issue:12 Volume:56 Page:6515-6526
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Chumsri Paramee¹,Chaijan Manat¹^ORCID,Panpipat Worawan¹^ORCID

Affiliation:

1. Food Technology and Innovation Research Centre of Excellence Department of Food Industry School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat Thailand

Funder

Agricultural Research Development Agency

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15371

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4. Rice grain protein composition influences instrumental measures of rice cooking and eating quality

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