Green technology for glycemic control: developing rice starch-red rice bran polyphenol complexes through ultrasonication and freeze–thaw treatment

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dc.contributor.authorNaphatrapi Luangsakul
dc.contributor.authorSandra Kusumawardani
dc.date.accessioned2026-05-08T19:25:31Z
dc.date.issued2025-10-9
dc.identifier.doi10.1016/j.ijbiomac.2025.148166
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/20143
dc.publisherInternational Journal of Biological Macromolecules
dc.subjectFood composition and properties
dc.titleGreen technology for glycemic control: developing rice starch-red rice bran polyphenol complexes through ultrasonication and freeze–thaw treatment
dc.typeArticle

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