Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend
Anocha Suksomboon(Burapha University), Athapol Noomhorm(Asian Institute of Technology), Korntip Thititumjariya(Asian Institute of Technology), Kullaya Limroongreungrat(Burapha University), Arpathsra Sangnark(Burapha University)
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