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    Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate

    Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate by Doungjai Thirathumthavorn, Aissaraporn Sintongtanaput, Sutthaorn Wongpracharat, Piyachat Chai-Uea, Sunsanee Udomrati

    Published 2022-12-01
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