Drying and mathematical modelling for the decelerated rancidity of treated jasmine brown rice using different drying media

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dc.contributor.authorNittaya Junka
dc.contributor.authorChaiwat Rattanamechaiskul
dc.contributor.authorChalermchai Wongs-Aree
dc.contributor.authorSomchart Soponronnarit
dc.date.accessioned2025-07-21T06:03:32Z
dc.date.issued2020-05-28
dc.identifier.doi10.1016/j.jfoodeng.2020.110165
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/9424
dc.subject.classificationGABA and Rice Research
dc.titleDrying and mathematical modelling for the decelerated rancidity of treated jasmine brown rice using different drying media
dc.typeArticle

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