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pro vyhledávání: '"Sutthaorn Wongpracharat"'
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
