Impact of popped sangyod rice on the Physicochemical and Sensory qualities of dried Krayasart bars
Jaturong Langkapin Faculty of Engineering, Rajamangala University of Technology Sunan Parnsakhorn Faculty of Engineering, Rajamangala University of Technology Thanyaburi Orawan Oupathumpanont Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi DOI: https://doi.org/10.14456/apst.2025.80 Keywords: Popped rice Khao Sangyod Krayasart bars Drying Physicochemical Abstract This study aimed to enhance the nutritional profile and sensory acceptability of […]
