Sunsanee Udomrati
Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
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Patcharee Tungtrakul
Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
Ngamjit Lowithun
Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
Doungjai Thirathumthavorn
Department of Food Technology, Faculty of Engineering and Industrial Development, Silpakorn University, Nakorn Pathom 73000, Thailand
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How to cite this article
Sunsanee Udomrati, Patcharee Tungtrakul, Ngamjit Lowithun and Doungjai Thirathumthavorn, 2020. Different Milling Methods: Physicochemical, Pasting and Textural Properties of Rice Flours. Pakistan Journal of Nutrition, 19: 253-265.
DOI: 10.3923/pjn.2020.253.265
URL: https://scialert.net/abstract/?doi=pjn.2020.253.265
DOI: 10.3923/pjn.2020.253.265
URL: https://scialert.net/abstract/?doi=pjn.2020.253.265