FORMULATING LOW GLYCEMIC INDEX RICE FLOUR TO BE USED AS A FUNCTIONAL INGREDIENT

Khongsak Srikaeo

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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FORMULATING LOW GLYCEMIC INDEX RICE FLOUR TO BE USED AS A FUNCTIONAL INGREDIENT

Khongsak Srikaeo ¹

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Khongsak Srikaeo. FORMULATING LOW GLYCEMIC INDEX RICE FLOUR TO BE USED AS A FUNCTIONAL INGREDIENT. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/formulating-low-glycemic-index-rice-flour-to-be-used-as-a-functional-ingredient?lang=en>. Acesso em: 14 Out. 2026. Copy citation

Khongsak Srikaeo, 2022, FORMULATING LOW GLYCEMIC INDEX RICE FLOUR TO BE USED AS A FUNCTIONAL INGREDIENT. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/formulating-low-glycemic-index-rice-flour-to-be-used-as-a-functional-ingredient?lang=en>. Copy citation

Khongsak Srikaeo. (2022, May). FORMULATING LOW GLYCEMIC INDEX RICE FLOUR TO BE USED AS A FUNCTIONAL INGREDIENT. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Khongsak Srikaeo, FORMULATING LOW GLYCEMIC INDEX RICE FLOUR TO BE USED AS A FUNCTIONAL INGREDIENT. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/formulating-low-glycemic-index-rice-flour-to-be-used-as-a-functional-ingredient?lang=en Copy citation

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¹ Pibulsongkram Rajabhat University

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Food and Nutrition

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