Comparative evaluation of radiofrequency-treated and naturally aged rice (Var. Jhelum): Physicochemical, rheological, thermal, microstructural and glycemic characteristics

Food Chemistry 2026

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Authors: Farheena Iftikhar, Syed Zameer Hussain, Omar Bashir, Aysha Ambadi, Prashant Anil Pawase

DOI: 10.1016/j.foodchem.2026.148268

Cited by: 0

References: 36

Fields of Study & Subjects

Food composition and properties Agricultural Engineering and Mechanization Radiation Effects and Dosimetry

References 36