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NTIS 바로가기LWT- Food science and technology, v.126, 2020년, pp.109279 -
Raungrusmee, Sujitta (Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology) , Shrestha, Smriti (Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology) , Sadiq, Muhammad Bilal (School of Life Sciences, Forman Christian College (A Chartered University)) , Anal, Anil Kumar (Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology)
Abstract The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on the physicochemical, functional and sensory properties of the gluten-free noodle prepared from Pathumthani 80 rice (RD 31) native autoclaved resistant starch (NARS). The increase in concentration o...
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