An Innovative Hybrid Drying Technique for Parboiled Rice Production Without Steaming: an Appraisement of the Drying Kinetics, Attributes, Energy Consumption, and Microstructure

Simple item page
dc.contributor.authorNaruebodee Srisang
dc.contributor.authorSomkiat Prachayawarakorn
dc.contributor.authorSomchart Soponronnarit
dc.contributor.authorThatchapol Chungcharoen
dc.date.accessioned2026-05-08T19:17:34Z
dc.date.issued2021-11-13
dc.identifier.doi10.1007/s11947-021-02729-5
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/16098
dc.publisherFood and Bioprocess Technology
dc.subjectFood composition and properties
dc.subjectGABA and Rice Research
dc.subjectRice Cultivation and Yield Improvement
dc.titleAn Innovative Hybrid Drying Technique for Parboiled Rice Production Without Steaming: an Appraisement of the Drying Kinetics, Attributes, Energy Consumption, and Microstructure
dc.typeArticle

Files

Collections

All