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Effect of hydrocolloids on stability and shelf life of pandan juice | ผลของสารไฮโดรคอลอยด์ต่อความคงตัวและอายุการเก็บรักษาของน้ำใบเตย

2015

Vongsawasdi, P.(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Nopharatana, M.(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Engineering. Department of Food Engineering) | Dejsuk, N.(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Wilawan, N.(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Department of Microbiology) | Suksai, S.(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Department of Microbiology)

AGROVOC Keywords
beverages carboxymethylcellulose colloids gum arabic keeping quality pandanus stability storage xanthan gum
Bibliographic information
ISSN 0125-0369 | 0125-0507
Pagination
85-88
Other Subjects
Hydrocolloids; Shelf life; Pandan juice
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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