Effect of guar gum on quality of rice pasta substituted with red bean flour | ผลของกัวร์กัมต่อคุณภาพของพาสต้าข้าวเจ้าที่ทดแทนด้วยแป้งถั่วนิ้วนางแดง
2016
Limroongreungrat, K.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Suksomboon, A.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Wannarat, P.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Rungruangsri, S.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Sangnark, A.(Rajamangkala University of Technology Krungthep, Bangkok (Thailand). Faculty of Home Economic Technology. Food Science and Technology Division)
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Эту запись предоставил Kasetsart University