Parboiling effect on color change and anthocyanin content in rice grain of riceberry | ผลของการนึ่งต่อการเปลี่ยนแปลงสีและปริมาณแอนโธไซยานินในเมล็ดข้าวไรซ์เบอรี่
2016
Phonchathri, H.(Maejo University, Chiang Mai (Thailand). Faculty of Agricultural Production. Program in Agronomy) | Sungpalee, W.(Maejo University, Chiang Mai (Thailand). Faculty of Agricultural Production. Program in Agronomy) | Insalud, N.(Maejo University, Chiang Mai (Thailand). Faculty of Agricultural Production. Program in Agronomy)
AGROVOC Keywords
Bibliographic information
Agricultural Science Journal
ISSN
0125-0369 | 0125-0507 | 2697-4770
Pagination
713-716
Other Subjects
Riceberry; Color change; Parboiling; Parboiled rice
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)
2024-06-26
AGRIS AP
Data Provider
This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
