Effects of water requirement and substitution level on wheat–rice noodles with hydrocolloids
P Suwannaporn, K Wiwattanawanich - Starch‐Stärke, 2011 - Wiley Online Library
Substitution of wheat flour with rice flour in noodles can increase rice flour utilization, reduce
cost, and lower the allergenicity of wheat gluten. High‐AM rice flour (32.5%) was used to …
cost, and lower the allergenicity of wheat gluten. High‐AM rice flour (32.5%) was used to …
[PDF][PDF] Effects of water requirement and substitution level on wheat–rice noodles with hydrocolloids
P Suwannaporn, K Wiwattanawanich - Starch/Starke, 2011 - researchgate.net
Noodle-making is the main use of wheat flour in Thailand; the country imports as much as
1.3 million metric tons a year (USDA, http://usda. mannlib. cornell. edu/usda/ers/94005/2009 …
1.3 million metric tons a year (USDA, http://usda. mannlib. cornell. edu/usda/ers/94005/2009 …
Effects of water requirement and substitution level on wheat–rice noodles with hydrocolloids
P Suwannaporn, K Wiwattanawanich - Starch‐Stärke, 2011 - infona.pl
Substitution of wheat flour with rice flour in noodles can increase rice flour utilization, reduce
cost, and lower the allergenicity of wheat gluten. High‐AM rice flour (32.5%) was used to …
cost, and lower the allergenicity of wheat gluten. High‐AM rice flour (32.5%) was used to …
[PDF][PDF] Effects of water requirement and substitution level on wheat–rice noodles with hydrocolloids
P Suwannaporn, K Wiwattanawanich - Starch/Starke, 2011 - academia.edu
Noodle-making is the main use of wheat flour in Thailand; the country imports as much as
1.3 million metric tons a year (USDA, http://usda. mannlib. cornell. edu/usda/ers/94005/2009 …
1.3 million metric tons a year (USDA, http://usda. mannlib. cornell. edu/usda/ers/94005/2009 …
Effects of water requirement and substitution level on wheat-rice noodles with hydrocolloids
P Suwannaporn, K Wiwattanawanich - Starch/Staerke, 2011 - kukr.lib.ku.ac.th
Substitution of wheat flour with rice flour in noodles can increase rice flour utilization, reduce
cost, and lower the allergenicity of wheat gluten. High-AM rice flour (32.5%) was used to …
cost, and lower the allergenicity of wheat gluten. High-AM rice flour (32.5%) was used to …
[引用][C] Effects of water requirement and substitution level on wheat―rice noodles with hydrocolloids
P SUWANNAPORN… - Stärke (Weinheim …, 2011 - pascal-francis.inist.fr
Effects of water requirement and substitution level on wheat―rice noodles with
hydrocolloids CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic …
hydrocolloids CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic …
Effects of water requirement and substitution level on wheat-rice noodles with hydrocolloids.
P Suwannaporn, K Wiwattanawanich - 2011 - cabidigitallibrary.org
Substitution of wheat flour with rice flour in noodles can increase rice flour utilization, reduce
cost, and lower the allergenicity of wheat gluten. High-AM rice flour (32.5%) was used to …
cost, and lower the allergenicity of wheat gluten. High-AM rice flour (32.5%) was used to …
Effects of water requirement and substitution level on wheat-rice noodles with hydrocolloids
P Suwannaporn, K Wiwattanawanich - Starch/Staerke, 2011 - kukr.lib.ku.ac.th
Substitution of wheat flour with rice flour in noodles can increase rice flour utilization, reduce
cost, and lower the allergenicity of wheat gluten. High-AM rice flour (32.5%) was used to …
cost, and lower the allergenicity of wheat gluten. High-AM rice flour (32.5%) was used to …