Cooking properties and sensory acceptability of spaghetti...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 03 Vol. 60; Iss. 2

Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour

Sereewat, Pornpimol, Suthipinittham, Chankavee, Sumathaluk, Sirirat, Puttanlek, Chureerat, Uttapap, Dudsadee, Rungsardthong, Vilai
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Volume:
60
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.10.001
Date:
March, 2015
File:
PDF, 299 KB
english, 2015
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