Effects of hydrocolloids on texture and starch digestibility of cooked waxy rice | ผลของการใช้ไฮโดรคอลลอยด์ต่อเนื้อสัมผัสและสมบัติการย่อยสตาร์ชในข้าวเหนียวสุก
2019
Woraphon Paphonyanyong(Pibulsongkram Rajabhat University, Phitsanulok (Thailand). Faculty of Food and Agricultural Technology. Food Science and Technology Program) E-mail:[email protected] | Khongsak Srikaeo(Pibulsongkram Rajabhat University, Phitsanulok (Thailand). Faculty of Food and Agricultural Technology. Food Science and Technology Program) | Chutima Lerdluksamee(Pibulsongkram Rajabhat University, Phitsanulok (Thailand). Faculty of Food and Agricultural Technology. Food Science and Technology Program)
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Эту запись предоставил Kasetsart University