Work

Thiamine (vitamin B1) levels and sensory properties of cooked rice: Exploring varietal differences

Year: 2025

Type: article

Source: Food Science and Technology International

DOI: 10.1177/10820132251397782

Authors: Suzan Tireki, Hazal Dagistan, Dilaycan Cam, Cansel Cakir, Mehmet Ozturk, Asli Barla Demirkoz

Institutions: Özyeğin University, Muğla University, Okan University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4416516307

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Cites: 27

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