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Quality assessment of rice spaghetti made from jasmine rice flour and sweet potato flour supplemented with protein sources by direct extrusion |
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| Authors: | Vilai Rungsardthong Sukit Wutthisilanon Taweesak Thongkum Thanaphong Suthtinium Chureerat Puttanlek Dudsadee Uttapap |
| Affiliation: | 1. Department of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangkok, Thailand;2. Department of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangkok, Thailand Contribution: Data curation, Investigation, Methodology;3. Department of Biotechnology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand;4. Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, Thailand Contribution: Supervision, Validation |
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