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)
AGROVOC关键词
书目信息
Agricultural Science Journal
ISSN
0125-0369 | 0125-0507 | 2697-4770
页码
105-108
其它主题
Red bean flour; Red bean; Noncereal flours
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