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Substitution of wheat flour with black glutinous rice flour in steamed buns with Sai-Oua

2020

Khaithong Chunhasuwan(Dhonburi Rajabhat University, Bangkok (Thailand). Faculty of Seience and Technology. Home Economics Program) E-mail:[email protected] | Wirawan Seeda(Dhonburi Rajabhat University, Bangkok (Thailand). Faculty of Seience and Technology. Home Economics Program)

AGROVOC Keywords
consumer behaviour foods innovation adoption organoleptic analysis organoleptic properties product development rice flour wheat flour
Bibliographic information
Pagination
p. 737-742
Other Subjects
Black glutinous rice flour; Sai-oua; Steamed buns
Language
Thai
Note
Summaries (En, Th)
ISBN
978-616-278-562-7
Translated Title
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Type
Conference; Summary; Non-Conventional
Conference
58. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Feb 2020
2021-08-15
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Links
DOI https://agkb.lib.ku.ac.th/agrisservice/search_detail/result/409110
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