Effect of soy protein and mushroom on the quality of mushroom plant-based balls
2022
Thitinun Rotphenphian(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Kamolwan Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Anuvat Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
AGROVOC Keywords
Bibliographic information
Pagination
p. 439-446
Other Subjects
Mushroom plant-based balls; Textured soy protein; Sarjor-cuju mushroom; Food formulations; Soy protein isolate; Plant-based food
Language
Thai
Note
Summaries (En, Th)
Translated Title
ผลของโปรตีนจากถั่วเหลืองและเห็ดนางฟ้าต่อคุณภาพมีทบอลจากเห็ด
Type
Conference; Summary; Non-Conventional
Source
Proceedings of 60th Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment. Kasetsart University, Bangkok (Thailand) Ministry of Education, Science, Research and Innovation, Bangkok (Thailand) Ministry of Agriculture and Cooperatives, Bangkok (Thailand) Ministry of Education, Bangkok (Thailand) Ministry of Natural Resources and Environment, Bangkok (Thailand) Ministry of Digital Economy and Society, Bangkok (Thailand) Thailand Science Research and Innovation, Bangkok (Thailand) National Research Council of Thailand, Bangkok (Thailand) Prachacheun Research Network, Pathum Thani (Thailand). Bangkok (Thailand), 2022. ISBN 978-616-278-689-1. p. 439-446
Conference
60. Kasetsart University Annual Conference, Bangkok (Thailand), 21-23 Feb 2022
2024-01-22
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Data Provider
This bibliographic record has been provided by Kasetsart University
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