Effect of accelerated aging treatments on aroma quality and major volatile components of Thai jasmine rice

The effect of accelerated aging (AA) treatments on aroma quality and major volatile components of freshly-harvested Thai jasmine rice cv. Khao Dawk Mali 105 was investigated. Freshly-harvested milled rice were exposed to three AA conditions which were 100°C for 100 min, 110°C for 45 min and 120°C fo...

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Bibliographic Details
Main Authors: Pisithkul K., Jongkaewwattana S., Wongpornchai S., Tulyathan V., Meechoui S.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-78650819299&partnerID=40&md5=9baf723de266d04bed74f720c7dc16fa
http://cmuir.cmu.ac.th/handle/6653943832/444
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Institution: Chiang Mai University
Language: English