Kunyanee, Kannika <br/><br/>
The effects of ultrasound - assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content.  [electronic resource] 

 -  Food chemistry  Apr 2020 
 - 126843 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2020.126843  doi