✦ LIBER ✦
Effect of amylose/amylopectin content, milling methods, particle size, sugar, salt and oil on the puffed product characteristics of a traditional thai rice-based snack food (Khao Kriap Waue)
✍ Scribed by Somchai Jomduang; Suhaila Mohamed
- Publisher
- John Wiley and Sons
- Year
- 1994
- Tongue
- English
- Weight
- 590 KB
- Volume
- 65
- Category
- Article
- ISSN
- 0022-5142
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