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Cited article:

Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch

Kanyapat Wongkhueng, Benjawan Thumthanaruk, Yuree Wandee, Buddhi Lamsal, Vilai Rungsardthong

E3S Web Conf., 610 (2025) 02002

Published online: 2025-01-23

DOI: https://doi.org/10.1051/e3sconf/202561002002

This article has been cited by the following article(s):

Rheological and Textural Properties of Clean‐Label 3D‐Printed Traditional Thai Dessert

Anucha Pramuan, Phennapha Saokham, Chanawat Nitatwichit, Yardfon Tanongkankit, Saranyapak Chamnan, Suthathip Wongpansua and Jaturapatr Varith
Food Bioengineering (2026)
https://doi.org/10.1002/fbe2.70045