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Development of Modified Glutinous Rice Powder by the Pregelatinization Method to Improve the Quality of Cooked High Amylose Rice
by Orawan Oupathumpanont and Sopida Wisansakkul
Journal of Food and Nutrition Research. 2021, 9(7), 375-381. DOI: 10.12691/jfnr-9-7-8
Pub. Date: July 14, 2021Views: 6668Downloads: 8809
modified flour Glutinous Rice pregelatinization Sao Hai Rice drum dryer
Abstract Full Text PDF (205 KB) Full Text HTML Full Text ePUB (214 KB)
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