AGRIS - International System for Agricultural Science and Technology

Effect of different processing methods on physico-chemical properties of Chinese chive leaves | ผลของวิธีการแปรรูปที่แตกต่างกันต่อการเปลี่ยนแปลงคุณสมบัติทางเคมีและกายภาพของกุยช่าย

2019

Chantaraponpan, A.(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology) | Kunsue, S.(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology) | Haphieng, S.(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology)


Bibliographic information
Agricultural Science Journal
ISSN 0125-0369
Pagination
269-272
Other Subjects
Physico-chemical properties; Chinese chive leaves; Antioxidant activity; Stir frying; Processing methods
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional

2022-12-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org