American consumer acceptance of Satay sauce as affected by different peanut grinding methods, the multi-step and one-step processes, and processing times
2008
Chompunut Sihsobhon(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Penkwan Chompreeda(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:fagipkc@ku.ac.th | Vichai Haruthaithanasan(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute) | Thongchai Suwonsichon(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Resurreccion, Anna(University of Georgia, Griffin (USA). Department of Food Science and Technology)
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
