Physicochemical, antioxidant and sensory properties of puffed longan-rice snack by extrusion process

• المؤلفون الرئيسيون: P. Leawtrakoon, S. Naruenartwongsakul
• التنسيق: Book Series
• منشور في: 2018
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84899573009&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/45114

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...