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Effect of phosphate salts on quality of non-fried instant noodle supplemented with sea lettuce (Ulva rigida) | ผลของเกลือฟอสเฟตต่อคุณภาพของบะหมี่กึ่งสำเร็จรูปแบบไม่ทอดเสริมสาหร่ายผักกาดทะเล

2018

Limroongreungrat, K.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Phalee, P.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Luksanayothin, R.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Suksomboon, A.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Jaritkhuan, S.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Aquatic Science)

AGROVOC Keywords
cooking cooking quality food processing ingredients instant foods organoleptic analysis pasta phosphates (salts) quality sensory evaluation supplements texture ulva rigida
Bibliographic information
ISSN 0125-0369 | 0125-0507
Pagination
97-100
Other Subjects
Sea lettuce; Phosphate salts; Non-fried instant noodle; Monosodium phosphate; Disodium phosphate
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)
2024-06-26
AGRIS AP
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https://agkb.lib.ku.ac.th/agrisservice/search_detail/result/420207
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