Effect of drying time on intermediate moisture red bean product quality | ผลของเวลาการทำแห้งต่อคุณภาพของถั่วนิ้วนางแดงกึ่งแห้ง
2012
Noyphan, P.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Yuenyongputtakal, W.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Limroongreungrat, K.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science)
AGROVOC Keywords
Bibliographic information
Agricultural Science Journal
ISSN
0125-0369
Pagination
93-96
Other Subjects
Red bean; Drying time; Intermediate moisture food products
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-02-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
