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The physicochemical properties and consumer acceptance of ricegrass beverage ready for consumption

2023

Utsaphong Uprawanna(Suan Dusit University. Lampang Center, Lampang (Thailand). School of Culinary Arts) | Phitchakorn Norchai(Western Sydney University, New South Wales (Australia). Nutrition and Food Science) | Chananbhorn Thongrote(University of Phayao, Phayao (Thailand). Innovation and Technology Transfer Institute)

AGROVOC Keywords
antioxidants beverages biological contamination biological properties cereal products chemicophysical properties extraction food processing ingredients keeping quality leaves microbiological analysis organoleptic properties pasteurization phenolic content physicochemical properties quality rice sensory evaluation storage
Bibliographic information
ISSN 2630-0311
Pagination
56-63
Other Subjects
Thai ricegrass; Navy bean milk; Riceberry rice; Microbiological properties; Ricegrass beverage; Antioxidant; Consumer acceptance; Rice leaves; Total phenolic; Soybean milk; Ricegrass juice
Language
English
Note
Summary (En)
Type
Summary; Non-Conventional
Corporate Author
Suan Dusit University, Bangkok (Thailand). Research and Development Institute
2025-04-25
AGRIS AP
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https://agkb.lib.ku.ac.th/agrisservice/search_detail/result/433908
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