Effect of moisture content and heating time on physicochemical properties of modified rice starch by the heat moisture treatment method | ผลของความชื้น และระยะเวลาให้ความร้อนต่อสมบัติทางเคมี-กายภาพ ของสตาร์ชข้าวเจ้าดัดแปรโดยวิธีให้ความร้อนร่วมกับความชื้น
2015
Boonkong, J.(Siam University, Bangkok (Thailand). Faculty of Science. Department of Food Technology) | Apitanason, T.(Siam University, Bangkok (Thailand). Faculty of Science. Department of Food Technology) | Lakud, N.(Siam University, Bangkok (Thailand). Faculty of Science. Department of Food Technology)
AGROVOC Keywords
Bibliographic information
Pagination
713-716
Other Subjects
Heat moisture treatment; Amylose content; Water absorption; Modified starch; Modified rice starch; Heating time
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
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