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Effects of rice bran flour on quality of emulsion sausage | ผลของแป้งรำข้าวต่อคุณภาพไส้กรอกอิมัลชัน

2023

Suda Choothin(Bansomdejchaopraya Rajabhat University, Bangkok (Thailand). Faculty of Science and Technology. Program of Food Science and Technology) | Panya Srivongchai(Bansomdejchaopraya Rajabhat University, Bangkok (Thailand). Faculty of Science and Technology. Program of Food Science and Technology) | Aungsuma Kaewkot(Bansomdejchaopraya Rajabhat University, Bangkok (Thailand). Faculty of Science and Technology. Program of Agriculture and Agriculture Technology)

AGROVOC Keywords
bran chemical properties chemicophysical properties emulsions flours food processing ingredients meat products organoleptic properties physical properties quality sausages sensory properties texture
Bibliographic information
ISSN 2985-0118
Pagination
116-129
Other Subjects
Emulsion sausage; Rice bran flour
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Maejo University, Chiang Mai (Thailand). Office of Agricultural Research and Extension
2024-09-23
AGRIS AP
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https://agkb.lib.ku.ac.th/agrisservice/search_detail/result/427735
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