Development of gluten-free batter from three Thai rice cultivars and its utilization for frozen battered chicken nugget
Crossref DOI link: https://doi.org/10.1007/s13197-019-03791-w
Published Online: 2019-06-11
Published Print: 2019-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pinkaew, Panyapathk
Naivikul, Onanong
Funding for this research was provided by:
Thailand Research Fund (PHD/0238/2551)
Text and Data Mining valid from 2019-06-11
Version of Record valid from 2019-06-11
Article History
Revised: 16 April 2019
Accepted: 18 April 2019
First Online: 11 June 2019