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2020•Unpublished venueRequires access

The use of sinin rice flour substituted wheat flour in the crust of flaky chinese pastry (kha-nom pia kularb)

Teeranuch Chysirichote, Natjaya Mekrawee, ธีรนุช ฉายศิริโชติ, ณัจยา เมฆราวี

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Key concepts: Pastry, Rice flour, Wheat flour, Food science, Agricultural economics, Chemistry, Economics, Raw material

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The use of sinin rice flour substituted wheat flour in the crust of flaky chinese pastry (kha-nom pia kularb) — Research Paper | ScholarLens