Modeling the improved textural properties of purple waxy rice dried through fluidization

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dc.contributor.authorChaiwat Rattanamechaiskul
dc.contributor.authorNittaya Junka
dc.contributor.authorSomkiat Prachayawarakorn
dc.contributor.authorSomchart Soponronnarit
dc.date.accessioned2025-07-21T05:58:33Z
dc.date.issued2017-08-30
dc.identifier.doi10.1080/07373937.2017.1371742
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/6680
dc.subjectStarch gelatinization
dc.subjectFluidization
dc.subjectDegree (music)
dc.subject.classificationFood composition and properties
dc.titleModeling the improved textural properties of purple waxy rice dried through fluidization
dc.typeArticle

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