Physiochemical properties of ripe palm flesh (Borassus flabellifer L.) depolymerized by pectinase | สมบัติทางเคมีกายภาพของเนื้อตาล (Borassus flabellifer L.) ที่ผ่านการย่อยสลายด้วยเอนไซม์เพคติเนส
2016
Rongkaumpan, G.(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology) | Noichinda, W.(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology) | Anprung, P.(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology)
Palabras clave de AGROVOC
Información bibliográfica
Agricultural Science Journal
ISSN
0125-0369 | 0125-0507 | 2697-4770
Paginación
397-400
Otras materias
Antioxidant; Physiochemical properties; Palm flesh
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)
2024-06-26
AGRIS AP
Proveedor de Datos
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