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)
AGROVOC Keywords
Bibliographic information
Agricultural Science Journal
ISSN
0125-0369
Pagination
269-272
Other Subjects
Chinese chive leaves; Processing methods; Stir frying; Physico-chemical properties; Antioxidant activity
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)
2022-12-15
AGRIS AP
Data Provider
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