Drying modelling of amylose fatty acid complex formation for reducing rapidly available glucose of geographical indication rice during high-temperature fluidisation

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dc.contributor.authorNittaya Junka
dc.contributor.authorChaiwat Rattanamechaiskul
dc.date.accessioned2026-05-08T19:17:51Z
dc.date.issued2021-11-13
dc.identifier.doi10.1016/j.jfoodeng.2021.110899
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/16220
dc.publisherJournal of Food Engineering
dc.subjectFood composition and properties
dc.subjectPolysaccharides Composition and Applications
dc.subjectPhytoestrogen effects and research
dc.titleDrying modelling of amylose fatty acid complex formation for reducing rapidly available glucose of geographical indication rice during high-temperature fluidisation
dc.typeArticle

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