Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

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dc.contributor.authorBeverly Cheruto Too
dc.contributor.authorNgo Van Tai
dc.contributor.authorNguyen Minh Thuy
dc.date.accessioned2025-07-21T06:07:18Z
dc.date.issued2022-06-30
dc.description.abstract1Department of Food Technology, Hue University Vietnam 2Department of Food Technology, College of Agriculture, Can Tho University, Vietnam 3School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Thailand
dc.identifier.doi10.17306/j.afs.1011
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/11457
dc.subjectHue
dc.subjectFood technology
dc.subject.classificationFood composition and properties
dc.titleFormulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch
dc.typeArticle

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