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ชนิดและปริมาณสารก่อเจลที่เหมาะสมในผลิตภัณฑ์เยลลี่ทุเรียนที่ใช้สารให้ความหวานทดแทนน้ำตาล | Appropriate type and amount of gel forming agent in durian jelly products using sugar-substitute sweeteners

2020

Wannapa Srapinkornburee(Rajamangala University of Technology Lanna. Phitsanulok Campus, Phitsanulok (Thailand). Faculty of Science and Agricultural Technology. Department of Agro-Industry) E-mail:[email protected] | Unnop Tassanaudom(Rajamangala University of Technology Lanna. Phitsanulok Campus, Phitsanulok (Thailand). Faculty of Science and Agricultural Technology. Department of Agro-Industry) | Sukeewan Detyothin(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Department of Agro-Industry)

AGROVOC Keywords
carobs carrageenan carrageenans chemical properties chemicophysical properties colloids durio zibethinus food safety foods gums jellification locust bean gum physical properties quality sweeteners synergism texture water holding capacity xanthan gum
Bibliographic information
ISSN 0125-0369
Pagination
481-487
Other Subjects
Sugar-substitute sweeteners; Gel forming agent; Syneresis; Durian jelly products
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
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https://agkb.lib.ku.ac.th/agrisservice/search_detail/result/406599
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