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Effect of rambutan peel dietary fiber supplement on quality of dairy ice cream | การศึกษาผลของการเสริมใยอาหารจากเปลือกเงาะที่มีต่อคุณภาพของไอศกรีมนม

2012

Wachirasiri, K.(Thailand Institute of Scientific and Technological Research, Pathum Thani (Thailand). Food Technology Department) | Wanlapa, S.(Thailand Institute of Scientific and Technological Research, Pathum Thani (Thailand). Food Technology Department) | Sithisam-ang, D.(Thailand Institute of Scientific and Technological Research, Pathum Thani (Thailand). Food Technology Department) | Suwannathup, T.(Thailand Institute of Scientific and Technological Research, Pathum Thani (Thailand). Food Technology Department)

AGROVOC Keywords
chemicophysical properties dietary fibres food processing icecream organoleptic properties peel quality rambutans
Bibliographic information
ISSN 0125-0369
Pagination
313-316
Other Subjects
Rambutan peel; Fiber supplement; Dairy ice cream; Dietary fiber; Melt-down rate; Overrun
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
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