Braz. J. Food Technol.
 2022
DOI: 10.1590/1981-6723.04522
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Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate

Doungjai Thirathumthavorn
1
,
Aissaraporn Sintongtanaput
2
,
Sutthaorn Wongpracharat
3
et al.

Abstract: Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate.

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