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The Study of Optimal Ratio of Rice Flour and Germinated Brown Rice Flour (Mali Nil Surin Jasmine) in Development of Gluten Free Cake |
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| รหัสดีโอไอ | |
| Creator | Nipapond Kunna |
| Title | The Study of Optimal Ratio of Rice Flour and Germinated Brown Rice Flour (Mali Nil Surin Jasmine) in Development of Gluten Free Cake |
| Contributor | Suree Thongkorn, Panatda Phungsin, Kanoknat Khaegamkham, Ramita Ruansung |
| Publisher | Research Division |
| Publication Year | 2566 |
| Journal Title | Thai Science and Technology Journal |
| Journal Vol. | 31 |
| Journal No. | 3 |
| Page no. | 70-85 |
| Keyword | Gluten-free cake, Rice flour, Germinated brown rice flour, Germinated jasmine Surin rice flour |
| URL Website | https://www.tci-thaijo.org/index.php/tstj |
| Website title | ThaiJo |
| ISSN | 0858-4435 |
