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	Provedor de dados Thai Agricultural (2) Autor Sunanta Wongpiyachon (2) Watcharee Sukviwat (2) Palavra-chave Defatted rice bran (2) Puffed rice (2) Snack bar (2) ข้าวพอง (2) ข้าวพองอัดแท่ง (2) รำข้าวสกัดน้ำมัน (2) Pathumthani 1 (1) Rice product (1) กระบวนการผลิต (1) ข้าว (1) คุณภาพทางประสาทสัมผัส (1) ปทุมธานี 1 (1) ผลิตภัณฑ์ข้าว (1) ผลิตภัณฑ์จากข้าว (1) พันธุ์ปทุมธานี 1 (1) ส่วนผสม (1) อัตราส่วน (1) เครื่องอัดแรงดันสูง (1) Mais... Tipo do documento Collection (2) Ano 2009 (2) País Thailand (2) Idioma Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última ผลิตภัณฑ์ข้าวพองอัดแท่งผสมรำข้าวสกัดน้ำมัน Thai Agricultural Sunanta Wongpiyachon; Watcharee Sukviwat. Defatted rice bran consists of high nutrition, 15.83% protein, 33.57% dietary fiber, 10.97% ash and low fat only 1.04% useful for health food product. Hence, snack bar of puffed rice with defatted rice bran was studied at Pathum Thani Rice Research Center during October 2007 - September 2008. It was found that a puffed rice product using extruder could be prepared from non-glutinous rice varieties. In preparing puffed rice, the ingredient ratio was 100 g brown rice, 1 g CaCO3 , 5 g sugar, 24 g corn girt and 5 g defatted rice bran. All the ingredients should be ground into 80-100 mesh. Defatted rice bran flake was used as the ingredients in puffed rice snack bar product. For preparing defatted rice bran flake using a drum dryer, the mixture was Pathumthani... Tipo: Collection Palavras-chave: Defatted rice bran; Puffed rice; Snack bar; ข้าว; พันธุ์ปทุมธานี 1; ข้าวพอง; ข้าวพองอัดแท่ง; รำข้าวสกัดน้ำมัน; ผลิตภัณฑ์จากข้าว; เครื่องอัดแรงดันสูง; ส่วนผสม; คุณภาพทางประสาทสัมผัส. Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5263 ผลิตภัณฑ์ข้าวพองอัดแท่งผสมรำข้าวสกัดน้ำมัน Thai Agricultural Sunanta Wongpiyachon; Watcharee Sukviwat. Defatted rice bran consists of high nutrition, 15.83% protein, 33.57% dietary fiber, 10.97% ash and low fat only 1.04% useful for health food product. Hence, snack bar of puffed rice with defatted rice bran was studied at Pathum Thani Rice Research Center during October 2007 - September 2008. It was found that a puffed rice product using extruder could be prepared from non-glutinous rice varieties. In preparing puffed rice, the ingredient ratio was 100 g brown rice, 1 g CaCO3 , 5 g sugar, 24 g corn girt and 5 g defatted rice bran. All the ingredients should be ground into 80-100 mesh. Defatted rice bran flake was used as the ingredients in puffed rice snack bar product. For preparing defatted rice bran flake using a drum dryer, the mixture was Pathumthani... Tipo: Collection Palavras-chave: Defatted rice bran; Rice product; Pathumthani 1; Puffed rice; Snack bar; ผลิตภัณฑ์ข้าว; รำข้าวสกัดน้ำมัน; ปทุมธานี 1; ข้าวพอง; ข้าวพองอัดแท่ง; กระบวนการผลิต; อัตราส่วน. Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5094 Registros recuperados: 2 Primeira ... 1 ... Última

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