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Effect of guar gum on quality of rice pasta substituted with red bean flour | ผลของกัวร์กัมต่อคุณภาพของพาสต้าข้าวเจ้าที่ทดแทนด้วยแป้งถั่วนิ้วนางแดง

2016

Limroongreungrat, K.(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) | Wannarat, P.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Rungruangsri, S.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Sangnark, A.(Rajamangkala University of Technology Krungthep, Bangkok (Thailand). Faculty of Home Economic Technology. Food Science and Technology Division)

AGROVOC Keywords
additives chemicophysical properties extrusion extrusion cooking firmness guar gum kidney beans leguminosae organoleptic analysis organoleptic properties organoleptic quality pasta phaseolus vulgaris processed plant products processing sensory evaluation sensory testing stabilizers tensile strength texture
Bibliographic information
Agricultural Science Journal
ISSN 0125-0369 | 0125-0507 | 2697-4770
Pagination
105-108
Other Subjects
Red bean flour; Red bean; Noncereal flours
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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