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International Journal of Food Properties
Volume 27, 2024 - Issue 1
Research Article
Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption
Titaporn Tumpanuvatra Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand
https://orcid.org/0000-0002-7353-4711View further author information
https://orcid.org/0000-0002-7353-4711View further author information & Weerachet Jittanitb Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandCorrespondence[email protected]
https://orcid.org/0000-0002-2023-4176View further author information
https://orcid.org/0000-0002-2023-4176View further author information