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Effects of germination and roasting on the concentrations of total phenolic compounds and antioxidants in |
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| รหัสดีโอไอ | |
| Title | Effects of germination and roasting on the concentrations of total phenolic compounds and antioxidants in |
| Creator | Choltika Chuerkhomta, Paweena Rattanasena, Prapassorn Bussaman |
| Contributor | 1Biological Control Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University |
| Publisher | Mahasarakham University |
| Publication Year | 2558 |
| Keyword | Germinated brown rice, Germinated rough rice, Roasting, Preservation, Bioactive compounds |
| Abstract | Rice (Oryza sativa L.) is a major product of Thailand. Processing of rice could increase its value. This study focused on the development of roasted rice using |
