Influence of sodium chloride and vacuum impregnation on the quality and bioactive compounds of parboiled glutinous rice
Crossref DOI link: https://doi.org/10.1007/s13197-017-2635-3
Published Online: 2017-04-24
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Loypimai, Patiwit
Sittisuanjik, Kulab
Moongngarm, Anuchita
Pimthong, Wilawan
Funding for this research was provided by:
The Research and Development Institute, Bansomdejchaopraya Rajabhat University
Mahasarakham University
License valid from 2017-04-24