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The study utilization and physical-chemical properties of goat milk yogurt replaced water extraction from Cordyceps militaris waste medium | ??????????????????????????????????????????????-???????????????????????????????????????????????????????

2018

Sasitorn Nakthong(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Department of Animal Science. Animal Produce Laboratory) | Phatcharaphan Khammuangsa(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Department of Animal Science. Animal Produce Laboratory)

AGROVOC Keywords
acidity adhesiveness ascomycotina chemical properties chemicophysical properties chewiness cohesiveness color cordyceps extracts firmness food processing goat milk hardness milk products ph physical properties processed products product development stickiness texture viscosity yoghurt
Bibliographic information
Journal of Agricultural Science and Management
ISSN 2697-5378
Pagination
5-13
Other Subjects
Total acidity; Goat milk yogurt; Total soluble solid; Water extract; Partial substitution; Texture profile; Cordyceps militaris
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen
2021-08-15
AGRIS AP
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Links
https://kukr2.lib.ku.ac.th/kukr_es/kukr/search_detail/result/20011596
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