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NTIS 바로가기Journal of cereal science, v.90, 2019년, pp.102828 -
Seetapan, Nispa (National Metal and Materials Technology Center) , Limparyoon, Nattawut (National Metal and Materials Technology Center) , Yooberg, Rattana (National Metal and Materials Technology Center) , Leelawat, Bootsrapa (Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University (Rangsit Campus)) , Charunuch, Chulaluck (Institute of Food Research and Product Development (IFRPD), Kasetsart University)
Abstract Extrusion cooking was employed to physically modify structure and physicochemical properties of native rice flour (RF). In this study, blends of extruded rice flour (ERF) and RF were utilized to prepare gluten-free yellow alkaline noodles (GF-YAN). Exhibiting a cold-water swelling and a co...
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