Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index

Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index

Professor    #7438 #7447 #7058 #7248    jlin@mail.npust.edu.tw
Year2022
Author林貞信*
Author count1
Created date2022-03-23
Author order第四(以上)作者
Corresponding author
Publication year2022
Publication month3
Journal nameFood Science and Technology
Publication area巴西聯邦共和國
Volume42
Issuee03021
Start page1
End page9
Publication type
Review system
LanguageForeign Language