Development of puffed snack made from Sungyod Phatthalung brown rice flour by extrusion process fortified with inulin | การพัฒนาผลิตภัณฑ์ขนมขบเคี้ยวชนิดพองกรอบที่ผลิตจากแป้งข้าวกล้องสังข์หยดพัทลุงด้วยกระบวนการเอกซ์ทรูชันเสริมอินูลิน
2023
Sutasinee Thongnok(Rajamangala University Technology of Srivijaya. Nakhon Si Thammarat Campus, Nakhon Si Thammarat (Thailand). Faculty of Agro-Industry. Program in Food and Service Management)
AGROVOC Keywords
Bibliographic information
Pagination
19-26
Other Subjects
Sungyod phatthalung rice; Physical and chemical properties; Extrusion process; Sensory quality; Puffed snack; Brown rice flour; Extruded snack
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology
2024-09-23
AGRIS AP
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