About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Flow behavior of low fat salad dressing thickened by rice flour-xanthan gum combinations | พฤติกรรมการไหลของน้ำสลัดไขมันต่ำจากการใช้แป้งข้าวเจ้าร่วมกับแซนแทนกัมเป็นสารให้ความข้นหนืด

2017

Bootsrapa Leelawat(Thammasat University. Rangsit Campus, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Science and Food Technology) | Saengphet Phairot(Thammasat University. Rangsit Campus, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Science and Food Technology) | Suphaphon Samphanprida(Thammasat University. Rangsit Campus, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Science and Food Technology)

AGROVOC Keywords
fat restricted diets food processing ingredients low fat foods organoleptic properties rheological properties rice flour salads sauces sensory evaluation stabilizers xanthan gum
Bibliographic information
ISSN 2697-4142 | 1685-7941
Pagination
98-107
Other Subjects
Salad dressing; Low fat; Flow behavior
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Ubon Ratchathani University, Ubon Ratchathani (Thailand)
2025-04-25
AGRIS AP
Data Provider

This bibliographic record has been provided by Kasetsart University

Discover this data provider's collection in AGRIS

Links
https://agkb.lib.ku.ac.th/agrisservice/search_detail/result/433885
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]