Influence of water content and alkaline calcium hydroxide on physical characteristics of starch gels
2023
Arisara Tonsuk(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Namfone Lumdubwong(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]
Palabras clave de AGROVOC
Información bibliográfica
Paginación
p. 723-730
Otras materias
Mung bean starch; Alkaline calcium hydroxide; Swelling power; Mungbean; Rice starch; Chemical compositions; Physical characteristics; Starch gels; Starch sheet
Idioma
Tailandés
Nota
Summaries (En, Th)
Título traducido
อิทธิพลของปริมาณน้ำและอัลคาไลน์แคลเซียมไฮดรอกไซด์ต่อคุณลักษณะทางกายภาพของเจลสตาร์ช
Tipo
Conference; Summary; Non-Conventional
Fuente
Proceedings of 61st 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), 2023. ISBN 978-616-278-768-3. p. 723-730
Conferencia
61. Kasetsart University Annual Conference, Bangkok (Thailand), 1-3 Mar 2023
2024-01-22
AGRIS AP
Proveedor de Datos
Este registro bibliográfico ha sido proporcionado por Kasetsart University
Enlaces
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