Development of gluten-free cream puff with the addition of carboxymethylcellulose and carrageenan
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2018-11-01
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| Series: | Food Research |
| Subjects: | |
| Online Access: | https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_9__fr-2018-133.r2_penjumras_1.pdf |
| _version_ | 1811267493904252928 |
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| author | Penjumras, P. Janmeesup, C. Umnat, S. Chokeprasert, P. Wattananapakasem, I. Phaiphan, A. |
| author_facet | Penjumras, P. Janmeesup, C. Umnat, S. Chokeprasert, P. Wattananapakasem, I. Phaiphan, A. |
| author_sort | Penjumras, P. |
| collection | DOAJ |
| first_indexed | 2024-04-12T21:03:35Z |
| format | Article |
| id | doaj.art-4a2c7be2e8c144d1a9032d83babccffd |
| institution | Directory Open Access Journal |
| issn | 2550-2166 2550-2166 |
| language | English |
| last_indexed | 2024-04-12T21:03:35Z |
| publishDate | 2018-11-01 |
| publisher | Rynnye Lyan Resources |
| record_format | Article |
| series | Food Research |
| spelling | doaj.art-4a2c7be2e8c144d1a9032d83babccffd2022-12-22T03:16:46ZengRynnye Lyan ResourcesFood Research2550-21662550-21662018-11-013213814410.26656/fr.2017.3(2).133Development of gluten-free cream puff with the addition of carboxymethylcellulose and carrageenanPenjumras, P. Janmeesup, C. Umnat, S. Chokeprasert, P. Wattananapakasem, I. Phaiphan, A. https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_9__fr-2018-133.r2_penjumras_1.pdfGluten-freeRice flourBakery productHydrocolloid |
| spellingShingle | Penjumras, P. Janmeesup, C. Umnat, S. Chokeprasert, P. Wattananapakasem, I. Phaiphan, A. Development of gluten-free cream puff with the addition of carboxymethylcellulose and carrageenan Food Research Gluten-free Rice flour Bakery product Hydrocolloid |
| title | Development of gluten-free cream puff with the addition of carboxymethylcellulose and carrageenan |
| title_full | Development of gluten-free cream puff with the addition of carboxymethylcellulose and carrageenan |
| title_fullStr | Development of gluten-free cream puff with the addition of carboxymethylcellulose and carrageenan |
| title_full_unstemmed | Development of gluten-free cream puff with the addition of carboxymethylcellulose and carrageenan |
| title_short | Development of gluten-free cream puff with the addition of carboxymethylcellulose and carrageenan |
| title_sort | development of gluten free cream puff with the addition of carboxymethylcellulose and carrageenan |
| topic | Gluten-free Rice flour Bakery product Hydrocolloid |
| url | https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_9__fr-2018-133.r2_penjumras_1.pdf |
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