Nutritive improvement of instant fried noodles with oat bran

Suparat Reungmaneepaitoon, Kasetsart University, Bangkok . Institute of Food Research and Product Development; Chomdao Sikkhamondhol, Kasetsart University, Bangkok . Institute of Food Research and Product Development; Chawladda Tiangpook, Kasetsart University, Bangkok . Institute of Food Research and Product Development

Nutritive improvement of instant fried noodles with oat bran

2006

Suparat Reungmaneepaitoon, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development | Chomdao Sikkhamondhol, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development | Chawladda Tiangpook, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development

Ключевые слова АГРОВОК

beta-glucan bran chemicophysical properties food processing glucans ingredients instant foods nutritive value oat bran oats organoleptic properties pasta

Библиографическая информация

Опубликовано в

Songklanakarin Journal of Science and Technology (Thailand) | Warasan Songkhla Nakharin (Sakha Witthayasat lae Technology)

ISSN 0125-3395

Другие темы

Acceptabitity; Instant fried noodle

Язык

Английский

Примечание

Summary (En)

9 tables

Nutraceutical and Functional Food

Тип

Summary; Non-Conventional

В АГРИСе с: 2014-07-15

Формат: AGRIS AP

Поставщик данных

Эту запись предоставил Kasetsart University

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Nutritive improvement of instant fried noodles with oat bran

2006

Ключевые слова АГРОВОК

Библиографическая информация