검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Effect of cryogenic freezing on textural properties and microstructure of rice flour/tapioca starch blend gel Seetapan N, Limparyoon N, Gamonpilas C, Methacanon P, Fuongfuchat A Journal of Food Engineering, 151, 51, 2015 |
| 2 |
Effect of modified tapioca starch and xanthan gum on low temperature texture stability and dough viscoelasticity of a starch-based food gel Seetapan N, Fuongfuchat A, Gamonpilas C, Methacanon P, Pongjaruwat W, Limparyoon N Journal of Food Engineering, 119(3), 446, 2013 |