Effect of rice variety on the physicochemical properties of the modified rice powders and their derived mucoadhesive gels

Effect of rice variety on the physicochemical properties of the modified rice powders and their derived mucoadhesive gels

In the present study; the glutinous Niaw Sanpatong (NSP) and Niaw Koko-6 (NKK), and the non-glutinous Jasmine (JM) and Saohai (SH) were chemically modified. The difference of these rice varieties on the physicochemical characteristics of the modified rice powders and the properties of the derived ge...

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書目詳細資料
Main Authors:	Siriporn Okonogi, Adchareeya Kaewpinta, Sakornrat Khongkhunthian, Songwut Yotsawimonwat
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84946744271&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44329
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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