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Development of pre-mixed flours for reduced calorie butter cake and muffin from Hom mali brown rice flour: [Final research report: Kasetsart University research fund fiscal year 2007]

2007

Penkwan Chompreeda(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development | Vichai HaruthaithanasanKasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development | Thongchai SuwonsichonKasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development | Piyaporn ChueamchaitrakunKasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development | Praweena LapaKasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)

AGROVOC Keywords
bakery products cakes consumer surveys ingredients processed products rice flour
Bibliographic information
Pagination
39 p.
Other Subjects
Butter cake; Hom mali brown rice flour; Reduced calories; Pre-mixed; Muffin; Acceptance test; Sucralose
Language
Thai
Note
Summaries (En, Th)
4 ill., 27 tables
Translated Title
การพัฒนาแป้งเค้กเนยและแป้งมัฟฟินลดพลังงานสำเร็จรูปจากแป้งข้าวกล้องหอมมะลิ: รายงานผลการวิจัยฉบับสมบูรณ์ โครงการวิจัยทุนอุดหนุนวิจัย มก. ปีงบประมาณ 2550
Type
Summary; Non-Conventional
Corporate Author
Kasetsart University, Bangkok (Thailand). Kasetsart University Research and Development Institute
2017-07-15
AGRIS AP
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