Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice (SCOPUS)
Yodkaewa P Chindapanb N 038 Devahastin S 2019 Influences of superheated steam roasting and water activity control as oxidation mitigation methods on physicochemical properties lipid oxidation and free fatty acids compositions of roasted rice Journal of Food Science 84 2 292 302