Effect of soy protein and mushroom on the quality of mushroom plant-based balls
2022
Thitinun Rotphenphian(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. 439-446
Otras materias
Mushroom plant-based balls; Textured soy protein; Sarjor-cuju mushroom; Food formulations; Soy protein isolate; Plant-based food
Idioma
Tailandés
Nota
Summaries (En, Th)
Título traducido
ผลของโปรตีนจากถั่วเหลืองและเห็ดนางฟ้าต่อคุณภาพมีทบอลจากเห็ด
Tipo
Conference; Summary; Non-Conventional
Fuente
Proceedings of 60th Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment. Kasetsart University, Bangkok (Thailand) Ministry of Education, Science, Research and Innovation, Bangkok (Thailand) Ministry of Agriculture and Cooperatives, Bangkok (Thailand) Ministry of Education, Bangkok (Thailand) Ministry of Natural Resources and Environment, Bangkok (Thailand) Ministry of Digital Economy and Society, Bangkok (Thailand) Thailand Science Research and Innovation, Bangkok (Thailand) National Research Council of Thailand, Bangkok (Thailand) Prachacheun Research Network, Pathum Thani (Thailand). Bangkok (Thailand), 2022. ISBN 978-616-278-689-1. p. 439-446
Conferencia
60. Kasetsart University Annual Conference, Bangkok (Thailand), 21-23 Feb 2022
2024-01-22
AGRIS AP
Proveedor de Datos
Este registro bibliográfico ha sido proporcionado por Kasetsart University
Enlaces
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