A comparative study regrading traditional cooking processes in Northern Thailand influence phytochemical content, antioxidant capacity and inhibition of key enzyme activity in glutinous rice
The aim of this study was to investigate traditional cooking processes for glutinous rice in order to determine the optimum rice type ratio, pre-cooking preparation technique and cooking method for the preservation of bioactive compounds that inhibit the activity of key enzymes involved in carbohydr...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323003277 |