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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-78650819299&partnerID=40&md5=9baf723de266d04bed74f720c7dc16fa http://cmuir.cmu.ac.th/handle/6653943832/6247 |
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| Institution: | Chiang Mai University |
| Language: | English |