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Effect of Fish Bone Powder on Dough Rheological and Physicochemical and Microstructural Properties of Dried Instant KGM-Wheat Noodle |
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| รหัสดีโอไอ | |
| Creator | Phatthira Sakamut |
| Title | Effect of Fish Bone Powder on Dough Rheological and Physicochemical and Microstructural Properties of Dried Instant KGM-Wheat Noodle |
| Contributor | Thunwarat Wiangsamut, Somrudee Kerkchai |
| Publisher | Research Administration Division |
| Publication Year | 2567 |
| Journal Title | Science & Technology Asia |
| Journal Vol. | 29 |
| Journal No. | 4 |
| Page no. | 257-268 |
| Keyword | Calcium fortification, Cooking properties, Noodle, Microstructure, Rheological properties |
| URL Website | https://www.tci-thaijo.org/index.php/SciTechAsia/index |
| Website title | ThaiJo2 |
| ISSN | 2586-9000 |
