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)
AGROVOC关键词
书目信息
页码
643-650
其它主题
Starch digestibility; Hydrocolloids; Cooked waxy rice
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture
2022-07-15
AGRIS AP