Effect of amylose/amylopectin content sugar salt and oil on puffed product quality of traditional Thai rice-based snack food Khao Kriap Waie


Citation

Somchai Jomduang, . and Suhaila Mohamed, . (1992) Effect of amylose/amylopectin content sugar salt and oil on puffed product quality of traditional Thai rice-based snack food Khao Kriap Waie. [Proceedings Paper]

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[error in script]
Item Type: Proceedings Paper
Additional Information: Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TX345 S471 1992 Call Number
AGROVOC Term: OILS
AGROVOC Term: FOOD ENRICHMENT
AGROVOC Term: NUTRITIVE VALUE
AGROVOC Term: PECTINS
AGROVOC Term: SUGARS
AGROVOC Term: SALTS
AGROVOC Term: THAILAND
Geographical Term: MALAYSIA
Depositing User: Ms. Norfaezah Khomsan
Last Modified: 24 Apr 2025 05:26
URI: http://webagris.upm.edu.my/id/eprint/14976

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