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เปรียบเทียบการเติมน้ำใบหญ้าหวาน (Stevia rebaudiana) และน้ำตาลซูโครสต่อสมบัติด้านเนื้อสัมผัสของแป้งทำขนมเทียน | Comparison of stevia leaf extract (Stevia rebaudiana) and sucrose sugar addition on the textural properties of Kanomtian crust

2019

Sarinthorn Suwannarong(Mahasarakham University, Mahasarakham (Thailand). Faculty of Technology. Department of Food Technology and Nutrition) E-mail:[email protected] | Peeraya Chotthanom(Mahasarakham University, Mahasarakham (Thailand). Faculty of Technology. Department of Food Technology and Nutrition) | Kriangsak Banlue(Mahasarakham University, Mahasarakham (Thailand). Faculty of Technology. Department of Food Technology and Nutrition) | Bangon Niyom(Mahasarakham University, Mahasarakham (Thailand). Faculty of Technology. Department of Food Technology and Nutrition) | Karan Kanarun(Mahasarakham University, Mahasarakham (Thailand). Faculty of Technology. Department of Food Technology and Nutrition)

AGROVOC Keywords
chemicophysical properties flours food processing ingredients leaves organoleptic properties plant extracts rice stevia rebaudiana sucrose texture
Bibliographic information
ISSN 0125-0485
Pagination
657-662
Other Subjects
Waxy rice flour; Pasting properties; Kanomtian crust; Stevia leaf extracts; Textural properties
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture
2022-07-15
AGRIS AP
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