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ปริมาณสารออกฤทธิ์ทางชีวภาพและฤทธิ์การต้านอนุมูลอิสระในแป้งข้าวไรซ์เบอร์รี่ดัดแปรด้วยการให้ความร้อนต่ำความชื้นสูง | The content of bioactive compounds and antioxidant capacities in modified Riceberry flour by Annealing

2019

Podjanalekha, P.(Kasetsart University. Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon (Thailand). Faculty of Natural Resources and Agro-Industry) | Saenmuang, S.(Kasetsart University. Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon (Thailand). Faculty of Natural Resources and Agro-Industry) | Phothiset S.(Kasetsart University. Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon (Thailand). Faculty of Natural Resources and Agro-Industry) | Prommakool, A.(Kasetsart University. Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon (Thailand). Faculty of Natural Resources and Agro-Industry)

AGROVOC Keywords
antioxidants bioactive compounds flavonoids heat treatment modified starches moisture content phenolic content rice rice flour temperature
Bibliographic information
Agricultural Science Journal
ISSN 0125-0369
Pagination
101-104
Other Subjects
Modified riceberry flour; Antioxidant capacities; Riceberry rice; Annealing
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-12-15
AGRIS AP
Data Provider

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Links
https://kukr.lib.ku.ac.th/kukr_es/kukr/search_detail/result/407865
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