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Development of instant noodles from high-iron rice and iron-fortified rice flour

2008

Suparat Reungmaneepaitoon, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development | Chomdao Sikkhamondhol, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development | Chansuda Jariyavattanavijit, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development | Chowladda Teangpook, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development

AGROVOC Keywords
chemicophysical properties food processing ingredients instant foods iron keeping quality organoleptic properties pasta rice flour wheat flour
Bibliographic information
Songklanakarin Journal of Science and Technology (Thailand) | Warasan Songkhla Nakharin (Sakha Witthayasat lae Technology)
ISSN 0125-3395
Other Subjects
Instant fried noodle; Brown rice flour
Language
English
Note
Summary (En)
1 ill., 9 tables
Type
Summary; Non-Conventional
2014-07-15
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