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Please use this identifier to cite or link to this item: http://anchan.lib.ku.ac.th/agnet/handle/001/2198

ARN: TH201000002129
Authors: Lamaimaat Youngsuk
ละม้ายมาศ ยังสุข
Authors' affiliation: Department of Agriculture, Bangkok (Thailand). Rice Research Institute. Sakon Nakhon Rice Research Center
Authors' affiliation (Thai): กรมวิชาการเกษตร สถาบันวิจัยข้าว ศูนย์วิจัยข้าวสกลนคร
Title: คุณสมบัติของแป้งพรีเจลจากข้าวเหนียวและการใช้ประโยชน์
Characteristics of pregelatinized flour from glutinous rice and theirs utilization
Corporate authors (Thai): Rice Department, Bangkok (Thailand). Bureau of Rice Research and Development
Citation: [Research report on rice processing and development year 1997-2007], Bangkok (Thailand), p. 249-268
Format Extent: 454 p.
Issue Date: 2008
Language: Th
Keywords: Pregelatinized flour
Glutinous rice
Subject Classification(ASC): Q02
Rice flour
Bakery products
Food processing
Chemicophysical properties
Food additives
Organoleptic properties
Format Extent: 454 หน้า
Availability : Rice Department, 50 Phahon Yothin Road, Chatuchak, Bangkok 10900, Thailand
Availability: กรมการข้าว
Appears in Collections:Rice Department

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