Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers
| Autor: | Niramon Utama‐ang, Ittikorn Kuatrakul, Wannaporn Klangpetch, Ponjan Walter, Arthitaya Kawee‐ai |
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| Rok vydání: | 2022 |
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| Zdroj: | International Journal of Food Science & Technology. 57:4183-4193 |
| ISSN: | 1365-2621 0950-5423 |
| DOI: | 10.1111/ijfs.15738 |
| Databáze: | OpenAIRE |
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