Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Piyachat Chai-Uea"'
Autor:
Doungjai Thirathumthavorn, Aissaraporn Sintongtanaput, Sutthaorn Wongpracharat, Piyachat Chai-Uea, Sunsanee Udomrati
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract Gluten-free foods often lack proteins and fibers. This research investigated the physicochemical properties of gluten-free instant fried noodles incorporating Defatted Riceberry Bran (DRB) and soy protein isolate. The results revealed that D
Externí odkaz:
https://doaj.org/article/83ab4c1c786040599f4c3ce573b5a096
Autor:
Supattra Satianteerapap, Piyachat Chai-Uea, Chaiyong Taechapairoj, Chaiwat Bandaiphet, Doungjai Thirathumthavorn
Science, Engineering and Health Studies, 16, , 22030012
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36ffa91c28c9bb7d8212987e98902bca
