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Nguồn tham khảo
| Tài liệu tham khảo | Loại | Chi tiết |
|---|---|---|
| 97. U.S. Department of Agriculture, Agricultural Research Service, 2012. USDA National Nutrient Database for Standard Reference, Release 25, Nutrient Data Laboratory Home Page. http://www.ars.usda.gov/ba/bhnrc/ndl | Link | |
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| 11. Cai, J., Chiang, J. H., Tan, M. Y. P., Saw, L. K., Xu, Y., & Ngan-Loong, M. N. (2016). Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles. Journal of Food Engineering, 186, 1-9 | Khác | |
| 12. Cai, J., Chiang, J. H., Tan, M. Y. P., Saw, L. K., Xu, Y., & Ngan-Loong, M. N. (2016). Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan | Khác | |
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| 17. El-Sohaimy, S. A., Brennan, M., Darwish, A. M., & Brennan, C. (2020). Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate. Annals of Agricultural Sciences, 65(1), 28-34 | Khác | |
| 18. El-Sohaimy, S. A., Brennan, M., Darwish, A. M., & Brennan, C. (2020). Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate. Annals of Agricultural Sciences, 65(1), 28-34 | Khác | |
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