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]
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
p. 714-722
Другие темы
Rice starch; High amylose rice; Chemical compositions; Mung bean starch; Swelling power; Food wraps; Starch content; Mungbean; Mung bean flour
Язык
Тайский
Примечание
Summaries (En, Th)
Переведенный заголовок
ผลของปริมาณสตาร์ชทั้งหมดต่อคุณลักษณะของแผ่นแป้งห่ออาหารที่ผลิตจากข้าวอะไมโลสสูงและถั่วเขียว
Тип
Conference; Summary; Non-Conventional
Источник
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
Конференция
61. Kasetsart University Annual Conference, Bangkok (Thailand), 1-3 Mar 2023
2024-01-22
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
Ссылки
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