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.accessioned2025-07-21T06:06:00Z
dc.date.issued2021-11-13
dc.identifier.doi10.1016/j.jfoodeng.2021.110899
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/10770
dc.subjectResistant Starch
dc.subjectMaize starch
dc.subject.classificationFood composition and properties
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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