Now showing items 1-1 of 1

    • Improving bread quality by gelatinized starch 

      Aranyanath, Chatchawarn; ชัชวาล อรัญนารถ; Numlamun, Jirachaya; จิรัชญา นุ่มลมูล (2020-09-05)
      Bread is a bakery product with low moisture content. It have a hard and sticky texture that cause difficult to eat. Therefore, in the present study the effect of gelatinized starch (wheat, corn, rice, tapioca and glutinous ...