Wongsa, J.; Khawsuk, W.; Semangeon, T.; Oupkaew, P.; Venkatachalam, K.; Nuurai, P.; Charoenphun, N.
Quality Evaluation of Ready-to-Use Various Brown Rice (Oryza sativa) Powder Using Extrusion Process. Foods 2025, 14, 3948.
https://doi.org/10.3390/foods14223948
AMA Style
Wongsa J, Khawsuk W, Semangeon T, Oupkaew P, Venkatachalam K, Nuurai P, Charoenphun N.
Quality Evaluation of Ready-to-Use Various Brown Rice (Oryza sativa) Powder Using Extrusion Process. Foods. 2025; 14(22):3948.
https://doi.org/10.3390/foods14223948
Chicago/Turabian Style
Wongsa, Jittimon, Witoon Khawsuk, Tistaya Semangeon, Prateep Oupkaew, Karthikeyan Venkatachalam, Parinyaporn Nuurai, and Narin Charoenphun.
2025. "Quality Evaluation of Ready-to-Use Various Brown Rice (Oryza sativa) Powder Using Extrusion Process" Foods 14, no. 22: 3948.
https://doi.org/10.3390/foods14223948
APA Style
Wongsa, J., Khawsuk, W., Semangeon, T., Oupkaew, P., Venkatachalam, K., Nuurai, P., & Charoenphun, N.
(2025). Quality Evaluation of Ready-to-Use Various Brown Rice (Oryza sativa) Powder Using Extrusion Process. Foods, 14(22), 3948.
https://doi.org/10.3390/foods14223948
