Effect of enzyme concentration and hydrolysis time on chemical properties and viscosity of hydrolyzed high-amylose Thai rice flour | ผลของความเข้มข้นเอนไซม์และเวลาในการย่อยต่อสมบัติทางเคมีและความหนืดของแป้งข้าวเจ้าไทยอะไมโลสสูงที่ผ่านการย่อย
2015
Pongpaiboon, W.(Mahidol University, Bangkok (Thailand). Faculty of Public Health) | Chaiyakul, S.(Mahidol University, Bangkok (Thailand). Faculty of Public Health)
AGROVOC Keywords
Bibliographic information
Agricultural Science Journal
ISSN
0125-0369 | 0125-0507
Pagination
481-484
Other Subjects
Enzyme concentration; Hydrolysis time; High amylose non-waxy rice flour; Reducing sugar; Amylose content; Total soluble solids; Native 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
Data Provider
This bibliographic record has been provided by Kasetsart University
If you notice any incorrect information relating to this record, please contact us at [email protected]