Effect of xanthan gum and guar gum on the qualities of boba from germinated brown rice flour and germinated black glutinous rice flour substituted cassava flour | ผลของแซนแทนกัมและกัวร์กัมต่อคุณภาพของเม็ดไข่มุกจากการใช้แป้งข้าวกล้องงอกและแป้งข้าวเหนียวดำงอกทดแทนแป้งมันสำปะหลัง
2023
Tuangrat Sonnak(Kasetsart University, Bangkok (Thailand). Faculty of Agriculture. Department of Home Economics. Food and Nutrition Program) | Rawisara Chuenprapai(Kasetsart University, Bangkok (Thailand). Faculty of Agriculture. Department of Home Economics. Food and Nutrition Program) | Duangkamon Sangteerakij(Nakhon Pathom Rajabhat University, Nakhon Pathom (Thailand). Faculty of Science and Technology. Food Management Program) | Parisut Chalermchaiwat(Kasetsart University, Bangkok (Thailand). Faculty of Agriculture. Department of Home Economics. Food and Nutrition Program)
AGROVOC关键词
书目信息
页码
14-26
其它主题
Sensory quality; Germinated brown rice flour; Physical quality; Boba; Cassava flour; Black germinated glutinous rice flour
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand)
2025-04-25
AGRIS AP