Nutritive improvement of instant fried noodles with oat bran

Suparat Reungmaneepaitoon, Kasetsart University, Bangkok . Institute of Food Research and Product Development; Chomdao Sikkhamondhol, Kasetsart University, Bangkok . Institute of Food Research and Product Development; Chawladda Tiangpook, Kasetsart University, Bangkok . Institute of Food Research and Product Development

Nutritive improvement of instant fried noodles with oat bran

2006

Suparat Reungmaneepaitoon, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development | Chomdao Sikkhamondhol, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development | Chawladda Tiangpook, Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development

AGROVOC关键词

beta-glucan bran chemicophysical properties food processing glucans ingredients instant foods nutritive value oat bran oats organoleptic properties pasta

书目信息

发表于

Songklanakarin Journal of Science and Technology (Thailand) | Warasan Songkhla Nakharin (Sakha Witthayasat lae Technology)

ISSN 0125-3395

其它主题

Acceptabitity; Instant fried noodle

语言

英语

注释

Summary (En)

9 tables

Nutraceutical and Functional Food

类型

Summary; Non-Conventional

自何时收录于AGRIS: 2014-07-15

格式: AGRIS AP

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Nutritive improvement of instant fried noodles with oat bran

2006

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书目信息