Effect of partial replacement of wheat flour with soy protein isolate on chemical and physical quality of banana cake
2022
Preeya Raksacharoen(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Pitiporn Ritthiruangdej(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Nantawan Therdthai(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
AGROVOC Keywords
Bibliographic information
Pagination
p. 447-454
Other Subjects
Physical quality; Banana cake; Batter characteristics; Wheat replacement; Soy protein isolate; Chemical quality
Language
Thai
Note
Summaries (En, Th)
Translated Title
ผลของการทดแทนแป้งสาลีบางส่วนด้วยโปรตีนถั่วเหลืองสกัดต่อคุณภาพด้านเคมีและกายภาพของเค้กกล้วยหอม
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. 447-454
Conference
60. Kasetsart University Annual Conference, Bangkok (Thailand), 21-23 Feb 2022
2024-01-22
AGRIS AP
Data Provider
This bibliographic record has been provided by Kasetsart University
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