Thammapat, Pornpisanu <br/><br/>
Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice.  [electronic resource] 

 -  Food chemistry  May 2015 
 - 218-24 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2014.11.146  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fatty Acids, Unsaturated--chemistry<br/>Food Handling<br/>Food Storage<br/>Oryza--chemistry<br/>Phenols--chemistry<br/>Phenylpropionates--chemistry<br/>Sodium Chloride--chemistry<br/>Temperature<br/>alpha-Tocopherol--chemistry