**Author details**

Prinya Wongsa Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand

\*Address all correspondence to: prinya@mfu.ac.th

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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*DOI: http://dx.doi.org/10.5772/intechopen.93876*

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*Phenolic Compounds and Potential Health Benefits of Pigmented Rice DOI: http://dx.doi.org/10.5772/intechopen.93876*
