Research Article
Different Milling Methods: Physicochemical, Pasting and Textural Properties of Rice Flours
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