Physicochemical, antioxidant and sensory properties of puffed longan-rice snack by extrusion process
For the development of puffed longan-rice snack, three styles of longan; namely, fresh longan, hot air-dried longan and freeze-dried longan were used. The physicochemical properties of the three longans were analyzed. The results showed that fresh longan has the lowest values of L, a and b (P < 0...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book Series |
| Published: |
2018
|
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84899573009&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/45114 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |