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Development of Thai instant curry products for export industry

2007

Walai Hutakovit(Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand). Faculty of Home Economics Technology. Program in Food and Nutrition) | Wassana Khuikhoen(Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand). Faculty of Home Economics Technology. Program in Food and Nutrition) | Kaesrin Mongkonwarawan(Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand). Faculty of Home Economics Technology. Program in Food and Nutrition) E-mail:[email protected] | Nomchit Suthibut(Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand). Faculty of Home Economics Technology. Program in Food and Nutrition) | Jetniphat Bunyasawat(Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand). Faculty of Home Economics Technology. Program in Food and Nutrition) | Noppron Sakulyunyongsuk(Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand). Faculty of Home Economics Technology. Program in Food and Nutrition)

AGROVOC Keywords
appetibility drying exports food preservation ingredients instant foods intermediate moisture foods keeping quality organoleptic analysis organoleptic properties preservation product development raw materials semipreserved foods sensory evaluation
Bibliographic information
ISSN 1906-0432
Pagination
pp. 9-20
Other Subjects
Curry products; Food drying; Food ingredient; Food formula; Export industry; Food product development
Language
Thai
Translated Title
เธเธฒเธฃเธžเธฑเธ’เธ™เธฒเธœเธฅเธดเธ•เธ เธฑเธ“เธ‘เนŒเธžเธฃเธดเธเนเธเธ‡เธชเธณเน€เธฃเน‡เธˆเธฃเธนเธ›เน€เธžเธทเนˆเธญเธญเธธเธ•เธชเธฒเธซเธเธฃเธฃเธกเธเธฒเธฃเธชเนˆเธ‡เธญเธญเธ
Type
Summary; Non-Conventional
2016-08-15
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