DEVELOPMENT OF PASTA PRODUCTS FROM HIGH-IRON RICE AND IRON-FORTIFIED RICE FLOUR

• 作 者: SuparatReungrnaneepaitoon;ChomdaoSikkhamondhol;
• 机 构: Institute of Food Research and Product Development,Kasetsart University, P.O.Box 1043, Bangkok 10903
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　This research was conducted to develop the rice pasta in form of macaroni,prepared from high iron brown rice flour,preparing from dry milling,brown rice variety of Suphan-Buri 90 (SB) which was normal breeding,and brown rice variety of Homnin 313 (HW) which was specially hybridized variety of high iron content.