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Milling methods, soaking and aging time, the addition of tapioca starch and glutinous rice flour on Korat rice noodle quality

by Patteera Chanapongpisan

Title:

Milling methods, soaking and aging time, the addition of tapioca starch and glutinous rice flour on Korat rice noodle quality

Author(s):

Patteera Chanapongpisan

Degree name:

Bachelor of Science

Degree level:

Bachelor

Degree discipline:

Food Technology

Degree department:

School of Biotechnology

Degree grantor:

Assumption University

Issued date:

2014

Publisher:

Bangkok : Assumption University

Description:

Student's Report (B.S.)--Assumption University, 2014.
Includes bibliography.

Subject(s):

Tapioca starch
Food -- Biotechnology
Rice flour
Noodles
Korat noodle
Wet milling process
Dry milling process

Resource type:

Student Report

Extent:

70 p. : ill. ; 30 cm.

Type:

Text

File type:

application/pdf

Language:

eng

Rights:

This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.

Rights holder(s):

Assumption University

URI:

http://repository.au.edu/handle/6623004553/18739
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  • Special Projects [510]


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Copyright © Assumption University.
All Rights Reserved.

Contact Us

The St. Gabriel's Library   
Hua Mak Campus  
Ramkhamhaeng 24, Hua Mak  
Bangkok Thailand 10240  
Tel.: (662) 3004543-62 Ext. 3402  
Fax.: (662) 7191544  
E-Mail Library : library@au.edu  


The Cathedral of Learning Library
Suvarnabhumi Campus
Bang Na-Trad Km. 26 Bangsaothong
Samuthprakarn Thailand 10540
Tel.: (662) 7232024, 7232025
Fax.: (662) 7191544
E-Mail Library : library@au.edu
 

 

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