The effects of ultrasound � assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content

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dc.contributor.authorKannika Kunyanee
dc.contributor.authorNaphatrapi Luangsakul
dc.date.accessioned2025-07-21T06:03:23Z
dc.date.issued2020-04-18
dc.identifier.doi10.1016/j.foodchem.2020.126843
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/9346
dc.subjectWhite rice
dc.subject.classificationFood composition and properties
dc.titleThe effects of ultrasound � assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content
dc.typeArticle

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