Work

Development of gluten-free batter from three Thai rice cultivars and its utilization for frozen battered chicken nugget

Year: 2019

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-019-03791-w

Authors: Panyapathk Pinkaew, Onanong Naivikul

Institutions: Suan Dusit University, Kasetsart University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funder: Thailand Research Fund

Award: G8476788188

OpenAlex ID: W2952006433

FWCI: 0.744

Cites: 16

Cited by: 18

Related to: 10