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)

• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 65, Nº 1, 1994, pág. 85
• Idioma: inglés
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