Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification

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dc.contributor.authorSylvia Indriani
dc.contributor.authorMuhammad Shahrim Bin Ab Karim
dc.contributor.authorSitthipong Nalinanon
dc.contributor.authorSupatra Karnjanapratum
dc.date.accessioned2025-07-21T06:02:32Z
dc.date.issued2019-11-25
dc.identifier.doi10.1016/j.lwt.2019.108876
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/8899
dc.subjectLocust bean gum
dc.subjectRice flour
dc.subjectBrown rice
dc.subject.classificationFood composition and properties
dc.titleQuality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification
dc.typeArticle

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