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
| Year | 2022 |
| Author | 林貞信* |
| Author count | 1 |
| Created date | 2022-03-23 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2022 |
| Publication month | 3 |
| Journal name | Food Science and Technology |
| Publication area | 巴西聯邦共和國 |
| Volume | 42 |
| Issue | e03021 |
| Start page | 1 |
| End page | 9 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |