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Items: 2

1.

Comparative studies on physicochemical properties, starch hydrolysis, predicted glycemic index of Hom Mali rice and Riceberry rice flour and their applications in bread.

Thiranusornkij L, Thamnarathip P, Chandrachai A, Kuakpetoon D, Adisakwattana S.

Food Chem. 2019 Jun 15;283:224-231. doi: 10.1016/j.foodchem.2019.01.048. Epub 2019 Jan 16.

PMID:
30722865
2.

Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread.

Thiranusornkij L, Thamnarathip P, Chandrachai A, Kuakpetoon D, Adisakwattana S.

Foods. 2018 Sep 27;7(10). pii: E159. doi: 10.3390/foods7100159.

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