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Effect of processing conditions on thermal, morphological, physicochemical properties, and bioactive compounds of germinated parboiled Hom Nil purple rice

Crossref DOI link: https://doi.org/10.1007/s11694-026-04162-8

Published Online: 2026-03-03

Published Print: 2026-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Klaykruayat, Supaporn

Mahayothee, Busarakorn https://orcid.org/0000-0001-8600-8051
Khuwijitjaru, Pramote https://orcid.org/0000-0002-9257-1075
Nagle, Marcus

Müller, Joachim https://orcid.org/0000-0003-4623-5879
License Information

Text and Data Mining valid from 2026-03-03

Version of Record valid from 2026-03-03
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Article History

Received: 20 September 2025

Accepted: 5 February 2026

First Online: 3 March 2026

Declarations

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: All the authors declare that they have no competing interests that are relevant to the content of this article.

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