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<0.0...
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| Main Authors: | , |
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| Format: | Book Series |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84899573009&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/53075 |
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| Institution: | Chiang Mai University |