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Journal: ProcessesVolume: 11Number: 969
Article: Effect of Heat–Moisture Treatment on Crystallinity, Digestibility Properties, Bioactive Compounds, and Antioxidant Activity of Purple Rice (Oryza sativa L. indica) Flour
- Authors:
- Methus Chuwech1,
- Nuansri Rakariyatham1 and
- Jidapha Tinoi1,2,3
- et al.
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