Article Versions Notes

Kaewsorn K, Maichoon P, Pornchaloempong P, Krusong W, Sirisomboon P, Tanaka M, Kojima T. Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process. Foods. 2023; 12(16):3090. https://doi.org/10.3390/foods12163090

Kaewsorn, Kannapot, Pisut Maichoon, Pimpen Pornchaloempong, Warawut Krusong, Panmanas Sirisomboon, Munehiro Tanaka, and Takayuki Kojima. 2023. "Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process" Foods 12, no. 16: 3090. https://doi.org/10.3390/foods12163090

Kaewsorn, K., Maichoon, P., Pornchaloempong, P., Krusong, W., Sirisomboon, P., Tanaka, M., & Kojima, T. (2023). Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process. Foods, 12(16), 3090. https://doi.org/10.3390/foods12163090