Gac aril and gum xanthan supplementation in wheat macaroni pasta production

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dc.contributor.authorNguyễn Minh Thủy
dc.contributor.authorNguyen Thi Tieu Phung
dc.contributor.authorTran Ngoc Giau
dc.contributor.authorVo Quoc Tien
dc.contributor.authorNgô Văn Tài
dc.contributor.authorVõ Quang Minh
dc.date.accessioned2026-05-08T19:22:07Z
dc.date.issued2023-3-30
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/123456789/18383
dc.publisherActa Scientiarum Polonorum Technologia Alimentaria
dc.subjectAgronomic Practices and Intercropping Systems
dc.subjectNuts composition and effects
dc.subjectAgriculture and Rural Development Research
dc.titleGac aril and gum xanthan supplementation in wheat macaroni pasta production
dc.typeArticle

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