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For: Liu YF, Chaiwanichsiri S, Laohasongkram K. Physicochemical properties of flour recovered from broken rice noodles during production. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12481] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Number Cited by Other Article(s)
1
Kraithong S, Rawdkuen S. Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle. PeerJ 2020;8:e10235. [PMID: 33194418 PMCID: PMC7648449 DOI: 10.7717/peerj.10235] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Accepted: 10/04/2020] [Indexed: 11/20/2022]  Open
2
Jiamjariyatam R. Development of ready-to-eat rice starch-based puffed products by coupling freeze-drying and microwave. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12989] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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