การศึกษาการแทนที่แป้งสาลีด้วยแป้งรำข้าวสำหรับการพัฒนาแป้งสำเร็จรูปเพื่อผลิตหมั่นโถวและซาลาเปา | Study on substitution of wheat flour with rice bran flour for development of steamed bun and steamed stuff bun instant flour
2020
Katikarn Coson(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Department of Agro-Industry) | Chayanee Tonlai(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Department of Agro-Industry) | Tipawan Thongsook(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Department of Agro-Industry) | Suchitra Singanusong(Rice Department, Bangkok (Thailand). Roi Et Rice Seed Center) | Riantong Singanusong(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Department of Agro-Industry) E-mail:[email protected]
AGROVOC关键词
书目信息
Agricultural Science Journal
ISSN
0125-0369
页码
512-517
其它主题
Steamed stuff bun; Rice bran flour; Sensory test; Steamed bun; Substitution; Instant flour
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-12-15
AGRIS AP