Sustainable techniques to enhance novel techno-functional properties and modulate starch digestibility of polyphenol-rich red rice flours with varying amylose content

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dc.contributor.authorNaphatrapi Luangsakul
dc.contributor.authorTai Van Ngo
dc.date.accessioned2025-07-21T06:12:39Z
dc.date.issued2025-03-01
dc.identifier.doi10.1016/j.foodchem.2025.143915
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/14295
dc.subjectResistant Starch
dc.subject.classificationFood composition and properties
dc.titleSustainable techniques to enhance novel techno-functional properties and modulate starch digestibility of polyphenol-rich red rice flours with varying amylose content
dc.typeArticle

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