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)
Ключевые слова АГРОВОК
Библиографическая информация
Agricultural Science Journal
ISSN
0125-0369 | 0125-0507 | 2697-4770
Нумерация страниц
713-716
Другие темы
Riceberry; Color change; Parboiling; Parboiled rice
Язык
Тайский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2024-06-26
AGRIS AP
Поставщик данных
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