Effect of different processing methods on physico-chemical properties of Chinese chive leaves | ผลของวิธีการแปรรูปที่แตกต่างกันต่อการเปลี่ยนแปลงคุณสมบัติทางเคมีและกายภาพของกุยช่าย
2019
Chantaraponpan, A.(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology) | Kunsue, S.(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology) | Haphieng, S.(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology)
Palabras clave de AGROVOC
Información bibliográfica
Agricultural Science Journal
ISSN
0125-0369
Paginación
269-272
Otras materias
Stir frying; Chinese chive leaves; Antioxidant activity; Processing methods; Physico-chemical properties
Idioma
Tailandés
Nota
Summaries (En, Th)
Tipo
Summary; Non-Conventional
Autores corporativos
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-12-15
AGRIS AP
Proveedor de Datos
Este registro bibliográfico ha sido proporcionado por Thai National AGRIS Centre, Kasetsart University
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