Gac aril and gum xanthan supplementation in wheat macaroni pasta production

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dc.contributor.authorNguyen Minh Thuy
dc.contributor.authorNguyen Thi Tieu Phung
dc.contributor.authorTran Ngoc Giau
dc.contributor.authorVo Quoc Tien
dc.contributor.authorNgo Van Tai
dc.contributor.authorVo Quang Minh
dc.date.accessioned2025-07-21T06:09:00Z
dc.date.issued2023-03-30
dc.description.abstract1Institute of Food and Biotechnology, Can Tho University, Vietnam 2School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Thailand 3College of Environment and Natural Resources, Can Tho University, Vietnam
dc.identifier.doi10.17306/j.afs.1087
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/12353
dc.subjectAril
dc.subject.classificationAgronomic Practices and Intercropping Systems
dc.titleGac aril and gum xanthan supplementation in wheat macaroni pasta production
dc.typeArticle

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