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Effect of Fermented-red Yeast Rice (Angkak) on Physico-chemical Properties, Textural Properties, and Anti-oxidant Activity of Dried Rice Noodles |
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| รหัสดีโอไอ | |
| Creator | Sunsanee Udomrati |
| Title | Effect of Fermented-red Yeast Rice (Angkak) on Physico-chemical Properties, Textural Properties, and Anti-oxidant Activity of Dried Rice Noodles |
| Contributor | Chonticha Leelakhajornkij, Supatsara Singsawat, Nattaya Muenrat, Waranpawn Noochoo |
| Publisher | Research Division |
| Publication Year | 2566 |
| Journal Title | Thai Science and Technology Journal |
| Journal Vol. | 31 |
| Journal No. | 6 |
| Page no. | 13-27 |
| Keyword | Angkak Noodles, Texture, Antioxidant activity, Fermented red yeast rice |
| URL Website | https://www.tci-thaijo.org/index.php/tstj |
| Website title | ThaiJo |
| ISSN | 3027-6365 |
