Zobrazeno 1 - 1
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pro vyhledávání: '"Prasert Wangpankhajorn"'
Autor:
Rajnibhas Sukeaw Samakradhamrongthai, Sakornphop Maneechot, Prasert Wangpankhajorn, Taruedee Jannu, Gerry Renaldi
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100058- (2022)
This study was to investigate the combined effect of polydextrose and guar gum, as a fat replacer, on physical, chemical, textural, and sensory properties of developed Sungyod rice cookies (SYRC). The variation of polydextrose (5.00-9.50%), guar gum
Externí odkaz:
https://doaj.org/article/77b4814ff71e4e78a36732f7b431af99
