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Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process
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Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species
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Published in International journal of food science & technology (01.07.2021)
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Journal Article
Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process
Chalermchaiwat, Parisut, Kamolwan JangchudauthorDepartment of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand, Anuvat JangchudauthorDepartment of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand, Chulaluck CharunuchauthorInstitute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand, Witoon PrinyawiwatkulauthorSchool of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA
Year of Publication 2015
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Year of Publication 2015
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