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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/71740
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dc.contributor.authorSukan Braspaiboonen_US
dc.contributor.authorSukhuntha Osiriphunen_US
dc.contributor.authorPrasit Peepathumen_US
dc.contributor.authorWachira Jirarattanarangsrien_US
dc.date.accessioned2021-01-27T04:05:55Z-
dc.date.available2021-01-27T04:05:55Z-
dc.date.issued2020-11-01en_US
dc.identifier.issn24058440en_US
dc.identifier.other2-s2.0-85095753084en_US
dc.identifier.other10.1016/j.heliyon.2020.e05403en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85095753084&origin=inwarden_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/71740-
dc.description.abstract© 2020 Chiang Mai University Food science, Food analysis, Natural product chemistry, Carbohydrate-digested rice, Rice protein, Alkaline extraction, Enzymatic extraction, Protein solubilityen_US
dc.subjectMultidisciplinaryen_US
dc.titleComparison of the effectiveness of alkaline and enzymatic extraction and the solubility of proteins extracted from carbohydrate-digested riceen_US
dc.typeJournalen_US
article.title.sourcetitleHeliyonen_US
article.volume6en_US
article.stream.affiliationsChiang Mai Universityen_US
article.stream.affiliationsSrinakharinwirot Universityen_US
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