Chuwech, M.; Rakariyatham, N.; Tinoi, J.; Suwitchayanon, P.; Chandet, N.
Effect of Heat–Moisture Treatment on Crystallinity, Digestibility Properties, Bioactive Compounds, and Antioxidant Activity of Purple Rice (Oryza sativa L. indica) Flour. Processes 2023, 11, 969.
https://doi.org/10.3390/pr11030969
AMA Style
Chuwech M, Rakariyatham N, Tinoi J, Suwitchayanon P, Chandet N.
Effect of Heat–Moisture Treatment on Crystallinity, Digestibility Properties, Bioactive Compounds, and Antioxidant Activity of Purple Rice (Oryza sativa L. indica) Flour. Processes. 2023; 11(3):969.
https://doi.org/10.3390/pr11030969
Chicago/Turabian Style
Chuwech, Methus, Nuansri Rakariyatham, Jidapha Tinoi, Prapaipit Suwitchayanon, and Nopakarn Chandet.
2023. "Effect of Heat–Moisture Treatment on Crystallinity, Digestibility Properties, Bioactive Compounds, and Antioxidant Activity of Purple Rice (Oryza sativa L. indica) Flour" Processes 11, no. 3: 969.
https://doi.org/10.3390/pr11030969
APA Style
Chuwech, M., Rakariyatham, N., Tinoi, J., Suwitchayanon, P., & Chandet, N.
(2023). Effect of Heat–Moisture Treatment on Crystallinity, Digestibility Properties, Bioactive Compounds, and Antioxidant Activity of Purple Rice (Oryza sativa L. indica) Flour. Processes, 11(3), 969.
https://doi.org/10.3390/pr11030969