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Quality improvement of gluten-free doughnuts by using hydrocolloids |
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| รหัสดีโอไอ | |
| Creator | 1. Prasong Siriwongwilaichat 2. Chanikorn Kongpanichtrakul |
| Title | Quality improvement of gluten-free doughnuts by using hydrocolloids |
| Publisher | Silpakorn University Research Innovation and Creativity Administration Office |
| Publication Year | 2564 |
| Journal Title | Science, Engineering and Health Studies |
| Journal Vol. | 15 |
| Page no. | 21030005 |
| Keyword | gluten-free, doughnut, xanthan gum, hydroxypropylmethyl cellulose, carboxymethyl cellulose |
