Search Results - Suksomboon, Anocha

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    Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend

    Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend by Suksomboon, Anocha, Limroongreungrat, Kullaya, Sangnark, Arpathsra, Thititumjariya, Korntip, Noomhorm, Athapol

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  2. 2
    Effect of proteins and gums on rheology of rice flour, quality characteristics and estimated glycaemic index of low amylose rice gluten‐free penne

    Effect of proteins and gums on rheology of rice flour, quality characteristics and estimated glycaemic index of low amylose rice gluten‐free penne by Sriwichai, Wichien, Rittisak, Sriwiang, Savedboworn, Wanticha, Prasajak, Patcharee, Moongngarm, Anuchita, Photinam, Ratchaneeporn, Suksomboon, Anocha, Detchewa, Pakkawat

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  3. 3
    Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend: Extruded snack based on purple rice and soybean flour blend

    Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend: Extruded snack based on purple rice and soybean... by Suksomboon, Anocha, Limroongreungrat, Kullaya, Sangnark, Arpathsra, Thititumjariya, Korntip, Noomhorm, Athapol

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