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Formulation and quality evaluation of instant sweet-shrimp paste (Kapi Wan) powder

2023

Putkrong Phanumong(Rajamangala University of Technology Krungthep, Bangkok (Thailand). Faculty of Science and Technology) | Kitisart Kraboun(Rajamangala University of Technology Krungthep, Bangkok (Thailand). Faculty of Science and Technology) | Jitchanok Pangsaard(Rajamangala University of Technology Krungthep, Bangkok (Thailand). Faculty of Science and Technology) | Tipparat Polanan(Rajamangala University of Technology Krungthep, Bangkok (Thailand). Faculty of Science and Technology) | Sujintorn Promwong(Rajamangala University of Technology Krungthep, Bangkok (Thailand). Faculty of Science and Technology) | Ithinath Tantivitittapong(Rajamangala University of Technology Krungthep, Bangkok (Thailand). Faculty of Science and Technology) | Pornrak Chowvanayotin(Chulalongkorn University, Bangkok (Thailand). Faculty of Science and Applied Arts)

AGROVOC Keywords
chemical properties chemicophysical properties drying food processing foods formulation ingredients instant foods organoleptic analysis physical properties powders prawns and shrimps product development quality
Bibliographic information
ISSN 2630-0311
Pagination
1-8
Other Subjects
Sweet-shrimp paste; Sensory characteristics; Instant powder; Kapi wan
Language
English
Note
Summary (En)
Type
Summary; Non-Conventional
Corporate Author
Suan Dusit University, Bangkok (Thailand). Research and Development Institute
2025-04-25
AGRIS AP
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