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About this Agricultural and Biological Sciences article
Substitution of Rice Flour with Rice Protein Improved Quality of Gluten-free Rice Spaghetti Processed Using Single Screw Extrusion by Pakkawat Detchewa; Patcharee Prasajak; Chanthima Phungamngoen; Wichien Sriwichai; Onanong Naivikul; Anuchita Moongngarm is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Pakkawat Detchewa; Patcharee Prasajak; Chanthima Phungamngoen; Wichien Sriwichai; Onanong Naivikul; Anuchita Moongngarm
- Publisher
- Elsevier BV
- Published
- 2022
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)