Effect of amylose/amylopectin content, milling methods, particle size, sugar, salt and oil on the puffed product characteristics of a traditional thai rice-based snack food (Khao Kriap Waue)
Somchai Jomduang, Suhaila MohamedVolume:
65
Year:
1994
Language:
english
Pages:
9
DOI:
10.1002/jsfa.2740650113
File:
PDF, 590 KB
english, 1994