Physicochemical and rheological properties of cooked extruded reformed rice with added protein or fiber

dc.contributor.author	Kuenchan Na-Nakorn
dc.contributor.author	Bruce R. Hamaker
dc.contributor.author	Sunanta Tongta
dc.date.accessioned	2023-06-20T02:26:55Z
dc.date.available	2023-06-20T02:26:55Z
dc.date.issued	2564
dc.identifier.uri	http://wb.yru.ac.th/xmlui/handle/yru/6804
dc.publisher	LWT - Food Science and Technology	en_US
dc.title	Physicochemical and rheological properties of cooked extruded reformed rice with added protein or fiber	en_US