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Product development of germinated soybean paste chili sauce | การพัฒนาผลิตภัณฑ์ซอสพริกเต้าเจี้ยวถั่วเหลืองงอก

2023

Supannee Phengkham(Department of Agriculture, Bangkok (Thailand). Field and Renewable Energy Crops Research Institute. Chiang Mai Field Crops Research Center) | Laongdown Sangla(Department of Agriculture, Bangkok (Thailand). Field and Renewable Energy Crops Research Institute. Chiang Mai Field Crops Research Center) | Pattamaporn Vasanajalearn(Department of Agriculture, Bangkok (Thailand). Field and Renewable Energy Crops Research Institute. Chiang Mai Field Crops Research Center) | Amena Boonyarat(Department of Agriculture, Bangkok (Thailand). Field and Renewable Energy Crops Research Institute. Chiang Mai Field Crops Research Center)

AGROVOC Keywords
chillies consumer behaviour consumer satisfaction food processing germination ingredients keeping quality nutritional value nutritive value organoleptic analysis sauces soybeans soyfoods storage
Bibliographic information
ISSN 0125-0485
Pagination
390-397
Other Subjects
Chili sauce; Sensory attributes; Germinated soybean; Production process; Soybean paste
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture
2025-04-25
AGRIS AP
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