Work

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

Year: 2024

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.17471

Authors: Wichien Sriwichai, Sriwiang Rittisak, Wanticha Savedboworn, Patcharee Prasajak, Anuchita Moongngarm, Ratchaneeporn Photinam, Anocha Suksomboon, Pakkawat Detchewa

Institutions: King Mongkut's University of Technology North Bangkok, Mahasarakham University, Thailand Institute of Nuclear Technology, Burapha University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4402038650

FWCI: 1.157

Cites: 30

Cited by: 5

Related to: 10