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Development of cake decorated cream without trans fat | การพัฒนาผลิตภัณฑ์ครีมแต่งหน้าเค้กไร้ไขมันทรานส์

2022

Boonyaporn Chuamsompong(Suan Dusit University. Suphanburi Campus, Suphan Buri (Thailand). Faculty of School of Culinary Art) | Nualsri Songsom(Suan Dusit University. Suphanburi Campus, Suphan Buri (Thailand). Faculty of Management Sciences) | Monruthai Srithongkerd(Suan Dusit University. Suphanburi Campus, Suphan Buri (Thailand). Faculty of School of Culinary Art) | Porntawee Tanasombun(Suan Dusit University. Suphanburi Campus, Suphan Buri (Thailand). Faculty of School of Culinary Art) | Natcha Phanwong(Suan Dusit University. Suphanburi Campus, Suphan Buri (Thailand). Faculty of School of Culinary Art)

AGROVOC Keywords
cakes chemicophysical properties cream food processing ingredients nutritive value organoleptic analysis organoleptic properties physical properties product development
Bibliographic information
RMUTP Research Journal: Sciences and Technology
ISSN 1906-0432 | 2651-1096
Pagination
117-126
Other Subjects
Cake decorate cream; Trans fat
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand)
2024-09-23
AGRIS AP
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