Effect of incorporation of whole mung bean flour on quality of extruded rice pasta | ผลของการเติมแป้งถั่วเขียวทั้งเมล็ดต่อคุณภาพของพาสต้าข้าวเจ้าที่ผลิตโดยกระบวนการเอ็กซ์ทรูชัน
2018
Limroongreungrat, K.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Dangurai, P.(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) | Sangmark, A.(Rajamangkala University of Technology Krungthep, Bangkok (Thailand). Faculty of Home Economic Technology. Food Science and Technology Division)
AGROVOC关键词
书目信息
Agricultural Science Journal
ISSN
0125-0369 | 0125-0507
页码
93-96
其它主题
Sensory scores; Noncereal flours; Rice pasta; Whole mung bean 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)
2024-06-26
AGRIS AP