The influence of processing parameters of parboiled rice on its physiochemical and texture properties

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dc.contributor.authorJiraporn Onmankhong
dc.contributor.authorJiraporn Sripinyowanich Jongyingcharoen
dc.contributor.authorPanmanas Sirisomboon
dc.date.accessioned2025-07-21T06:04:20Z
dc.date.issued2020-12-04
dc.identifier.doi10.1111/jtxs.12576
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/9886
dc.subjectSteaming
dc.subjectTexture (cosmology)
dc.subjectParboiling
dc.subject.classificationFood composition and properties
dc.titleThe influence of processing parameters of parboiled rice on its physiochemical and texture properties
dc.typeArticle

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