อิทธิพลของกระบวนการเอ็กซ์ทรูชั่นต่อคุณสมบัติทางความร้อนและรีโอโลยีของแป้งข้าวกล้องงอก | Effects of extrusion on thermal and rheological properties of pregelatinized germinated brown rice flour
2012
Ritruengdech, K.(Mahidol University, Bangkok (Thailand). Faculty of Public Health) | Kerdchoechuen, O.(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology) | Laohakunjit, N.(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology) | Chaiyakul, S.(Mahidol University, Bangkok (Thailand). Faculty of Public Health)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
321-324
Другие темы
Germinated brown rice flour; Single screw extruder; Chainat 1 rice; Kdml 105 rice; Retrogradation
Язык
Английский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-02-15
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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