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Reduction of bitterness in kaffir lime marmalade product | การลดความขมในผลิตภัณฑ์มาร์มาเลดจากผิวมะกรูด

2016

Workhwa, S.(Udon Thani Rajabhat University, Udon Thani (Thailand). Faculty of Technology. Department of Science and Food Technology) | Chareekhot, K.(Udon Thani Rajabhat University, Udon Thani (Thailand). Faculty of Technology. Department of Science and Food Technology) | Poukpralab, P.(Udon Thani Rajabhat University, Udon Thani (Thailand). Faculty of Technology. Department of Science and Food Technology) | Rattanasuwanchai, A.(Udon Thani Rajabhat University, Udon Thani (Thailand). Faculty of Technology. Department of Science and Food Technology)

AGROVOC Keywords
bergamot bitterness boiling brining chemicophysical properties citrus aurantium comminution flavour food processing heat treatment jams organoleptic analysis organoleptic properties organoleptic quality peel ph physicochemical properties processed products processing salts sensory evaluation soaking
Bibliographic information
ISSN 0125-0369 | 0125-0507 | 2697-4770
Pagination
137-140
Other Subjects
Squeeze; Marmalade; Kaffir lime peel
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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