Effect of guava powder as a fat substitute on physical, chemical, and sensory quality of sausages
2024
Vichunan Leewan(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Pitiporn Ritthiruangdej(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Nantawan Therdthai(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Palabras clave de AGROVOC
Información bibliográfica
Paginación
p. 301-309
Otras materias
Fat replacer; Guava powder; Sensory quality; Substitution; Pork fat
Idioma
Tailandés
Nota
Summaries (En, Th)
Título traducido
ผลของผงฝรั่งที่ใช้แทนที่ไขมันต่อคุณภาพทางกายภาพ เคมี และประสาทสัมผัสของไส้กรอก
Tipo
Conference; Summary; Non-Conventional
Fuente
Proceedings of 62nd 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) Prachachuen Research Network, Bangkok (Thailand). Bangkok (Thailand), 2024. ISBN 978-616-278-834-5. p. 301-309
Conferencia
62. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Mar 2024
2024-09-23
AGRIS AP
Proveedor de Datos
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