دورية أكاديمية
Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content
| العنوان: | Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content |
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| المؤلفون: | Arora, Sarthak, Virdi, Ishleen Kaur, Sharanagat, Vijay SinghAff2, Kheto, Ankan, Dhua, Subhamoy, Suhag, Rajat, Kumar, Rohit, Kumar, Yogesh, Patel, Ajay |
| المصدر: | Journal of Food Measurement and Characterization. 15(3):2240-2250 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 21934126 21934134 |
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| DOI: | 10.1007/s11694-021-00828-7 |