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Influence of total starch content on characteristics of rice paper produced by high amylose rice and mungbean

2023

Tanittha Phatthanasing(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Namfone Lumdubwong(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]

Mots clés AGROVOC
amylose cereal flours chemical composition chemicophysical properties gelatinization jellification mung beans oryza physicochemical properties processed products rice rice flour starch products texture vigna radiata radiata
Informations bibliographiques
Pagination
p. 714-722
D'autres materias
Food wraps; Mung bean starch; Swelling power; Mungbean; Rice starch; Chemical compositions; Starch content; High amylose rice; Mung bean flour
Langue
thaï
Note
Summaries (En, Th)
Titre traduit
ผลของปริมาณสตาร์ชทั้งหมดต่อคุณลักษณะของแผ่นแป้งห่ออาหารที่ผลิตจากข้าวอะไมโลสสูงและถั่วเขียว
Type
Conference; Summary; Non-Conventional
Source
Proceedings of 61st Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment. Kasetsart University, Bangkok (Thailand) Ministry of Education, Science, Research and Innovation, Bangkok (Thailand) Ministry of Agriculture and Cooperatives, Bangkok (Thailand) Ministry of Education, Bangkok (Thailand) Ministry of Natural Resources and Environment, Bangkok (Thailand) Ministry of Digital Economy and Society, Bangkok (Thailand) Thailand Science Research and Innovation, Bangkok (Thailand) National Research Council of Thailand, Bangkok (Thailand) Prachacheun Research Network, Pathum Thani (Thailand). Bangkok (Thailand), 2023. ISBN 978-616-278-768-3. p. 714-722
Conférence
61. Kasetsart University Annual Conference, Bangkok (Thailand), 1-3 Mar 2023
2024-01-22
AGRIS AP
Fournisseur de données

Cette notice bibliographique a été fournie par Kasetsart University

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens
DOI https://kukr.lib.ku.ac.th/kukr_es/kukr/search_detail/result/425816 https://kukr.lib.ku.ac.th/kukr_es/kukr/search_detail/dowload_digital_file/425816/174945
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