Effects of storage conditions and cooking on colour and antioxidant activities of organic pigmented rice
Article first published online: 22 AUG 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 1, pages 67–73, January 2013
How to Cite
Tananuwong, K. and Tangsrianugul, N. (2013), Effects of storage conditions and cooking on colour and antioxidant activities of organic pigmented rice. International Journal of Food Science & Technology, 48: 67–73. doi: 10.1111/j.1365-2621.2012.03159.x
- Issue published online: 17 DEC 2012
- Article first published online: 22 AUG 2012
- Manuscript Accepted: 30 JUN 2012
- Manuscript Received: 1 FEB 2012
- Commission on Higher Education
- Thailand Research Fund. Grant Number: MRG5180051
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