Physical and chemical properties of Khanom-Pun-Klib from pregelatinized rice-berry flour | คุณสมบัติทางกายภาพและเคมีของขนมปั้นขลิบจากแป้งข้าวไรซ์เบอรี่พรีเจลาติไนซ์
2018
Nanthachai, N.(Rajamangala University of Technology Thanyaburi, Pathum Thani (Thailand). Faculty of Agricultural Technology. Department of Agro-Industrial Technology) | Pancharoen, P.(Rajamangala University of Technology Thanyaburi, Pathum Thani (Thailand). Faculty of Agricultural Technology. Department of Agro-Industrial Technology) | Noytheaw, P.(Rajamangala University of Technology Thanyaburi, Pathum Thani (Thailand). Faculty of Agricultural Technology. Department of Agro-Industrial Technology)
Ключевые слова АГРОВОК
Библиографическая информация
Agricultural Science Journal
ISSN
0125-0369 | 0125-0507
Нумерация страниц
649-652
Другие темы
Physicochemical analysis; Riceberry flour; Pregelatinized flour; Anthocyanin content; Khanom-pun-klib; Antioxidant activity; Rice-berry
Язык
Тайский
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)
2024-06-26
AGRIS AP
Поставщик данных
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