| 2560 | Effect of Pre-gelatinized Flour on Cooking Qualities of
Gluten-Free Pasta from Sangyod Rice
| Proceeding The 19th Food Innovation Asia Conference 2017 (FIAC2017)
Innovative Food Science and Technology for Mankind: Empowering Research for Health and Aging Society 15-17 June 2017
At BITEC, Bangkok, Thailand
|