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Effect of incorporation of whole mung bean flour on quality of extruded rice pasta | ผลของการเติมแป้งถั่วเขียวทั้งเมล็ดต่อคุณภาพของพาสต้าข้าวเจ้าที่ผลิตโดยกระบวนการเอ็กซ์ทรูชัน

2018

Limroongreungrat, K.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Dangurai, P.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Suksomboon, A.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Sangmark, A.(Rajamangkala University of Technology Krungthep, Bangkok (Thailand). Faculty of Home Economic Technology. Food Science and Technology Division)

AGROVOC Keywords
extrusion food processing ingredients mung beans organoleptic properties pasta quality rice
Bibliographic information
Agricultural Science Journal
ISSN 0125-0369 | 0125-0507
Pagination
93-96
Other Subjects
Sensory scores; Noncereal flours; Rice pasta; Whole mung bean flour
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2024-06-26
AGRIS AP
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