Influence of water content and alkaline calcium hydroxide on physical characteristics of starch gels
2023
Arisara Tonsuk(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Namfone Lumdubwong(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]
AGROVOC Keywords
Bibliographic information
Pagination
p. 723-730
Other Subjects
Rice starch; Chemical compositions; Starch sheet; Alkaline calcium hydroxide; Mung bean starch; Swelling power; Starch gels; Mungbean; Physical characteristics
Language
Thai
Note
Summaries (En, Th)
Translated Title
อิทธิพลของปริมาณน้ำและอัลคาไลน์แคลเซียมไฮดรอกไซด์ต่อคุณลักษณะทางกายภาพของเจลสตาร์ช
Type
Conference; Summary; Non-Conventional
Source
Proceedings of 61st 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), 2023. ISBN 978-616-278-768-3. p. 723-730
Conference
61. Kasetsart University Annual Conference, Bangkok (Thailand), 1-3 Mar 2023
2024-01-22
AGRIS AP
Data Provider
This bibliographic record has been provided by Kasetsart University
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