Effects of corn flour, rice flour and texture improver on the quality of the stick crispy snack from pumpkin
2020
Chadaporn Chanbamrung(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Kamolwan Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Anuvat Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Palabras clave de AGROVOC
Información bibliográfica
Paginación
p. 767-774
Otras materias
Pumpkin flour; Stick crispy snack; Pumpkin; Snack and pumpkin flour; Emulsifier
Idioma
Tailandés
Nota
Summaries (En, Th)
ISBN
978-616-278-562-7
Título traducido
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Tipo
Conference; Summary; Non-Conventional
Conferencia
58. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Feb 2020
2021-08-15
AGRIS AP
Proveedor de Datos
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