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: | Conference or Workshop Item |
| Language: | English |
| Published: |
International Society for Horticultural Science
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-84899573009&partnerID=40&md5=eb59bb82c671339d24e9fef61652992e http://cmuir.cmu.ac.th/handle/6653943832/555 |
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| Institution: | Chiang Mai University |
| Language: | English |
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