Effect of amylose/amylopectin content, milling methods, particle size, sugar, salt and oil on the puffed product characteristics of a traditional thai rice-based snack food (Khao Kriap Waue)-Reference-Cited by-同舟云学术

Effect of amylose/amylopectin content, milling methods, particle size, sugar, salt and oil on the puffed product characteristics of a traditional thai rice-based snack food (Khao Kriap Waue)

Published:1994-05 Issue:1 Volume:65 Page:85-93
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Jomduang Somchai,Mohamed Suhaila

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference18 articles.

1. AACC 1976 Cereal Laboratory Methods. American Association of Cereal Chemists, St. Paul, MN, USA.

2. AOAC 1984 Official Method of Analysis (13th edn). Association of Official Analytical Chemists, Washington, DC, USA.

3. 1942 Statistical Tables for Biological Agriculture and Medical Research (3rd edn). Oliver and Royal, London, UK.

4. 1986 Method for manufacturing crisp rice. US Patent No 4 623 546.

5. 1978 Agricultural Experimentaion, Design and Analysis. Wiley and Sons, New York, USA.

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