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Effects of different particle size distribution and insoluble dietary fiber content from pomelo by-products on the quality characteristics of rice noodle products

2022

Suwanna Pichaiyongvongdee(Suan Dusit University, Bangkok (Thailand). School of Culinary Arts. Department of Food Technology) | Tita Foophow(Suan Dusit University, Bangkok (Thailand). School of Culinary Arts. Department of Nutrition and Culinary Arts for Health Capability and Anti-Aging Wellness) | Nujira Rasamipaiboon(Suan Dusit University, Bangkok (Thailand). School of Culinary Arts. Department of Home Economics) | Piyawan Youdee(Suan Dusit University, Bangkok (Thailand). School of Culinary Arts. Department of Nutrition and Culinary Arts for Health Capability and Anti-Aging Wellness)

Mots clés AGROVOC
cooking cooking quality dietary fibres food enrichment food processing ingredients organoleptic properties particle size particle size distribution pasta pomelo pummelos quality rice sensory evaluation texture
Informations bibliographiques
ISSN 2630-0311
Pagination
19-25
D'autres materias
Textural properties; Functional properties; Rice noodles; Insoluble dietary fiber; Byproducts
Langue
anglais
Note
Summary (En)
Type
Summary; Non-Conventional
Auteur institutionnelle
Suan Dusit University, Bangkok (Thailand). Research and Development Institute
2025-04-25
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
https://agkb.lib.ku.ac.th/agrisservice/search_detail/result/433924
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