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)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
56-63
Другие темы
Thai ricegrass; Navy bean milk; Riceberry rice; Microbiological properties; Ricegrass beverage; Antioxidant; Consumer acceptance; Rice leaves; Total phenolic; Soybean milk; Ricegrass juice
Язык
Английский
Примечание
Summary (En)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
Suan Dusit University, Bangkok (Thailand). Research and Development Institute
2025-04-25
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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