Effect of using sacha inchi pressed-cake as a substitute for almond powder on the quality of macaron shell product | ผลของการใช้กากถั่วดาวอินคาทดแทนถั่วอัลมอนด์ป่นต่อคุณภาพของผลิตภัณฑ์ฝามาการอง
2023
Wanida Bureepakdee(Rajamangala University of Technology Srivijaya, Songkhla (Thailand). Faculty of Liberal Arts) | Thanyaporn Bunsiri(Rajamangala University of Technology Srivijaya, Songkhla (Thailand). Faculty of Liberal Arts) | Narinphop Chuaykarn(Rajamangala University of Technology Srivijaya, Songkhla (Thailand). Faculty of Liberal Arts) | Siriwan Pruettiwilai(Rajamangala University of Technology Srivijaya, Songkhla (Thailand). Faculty of Liberal Arts)
Palabras clave de AGROVOC
Información bibliográfica
Paginación
1-13
Otras materias
Chemicophysical quality; Amino acid; Macaron shells; Almond powder; Macarons; Sacha inchi pressed-cake; Plukenetia volubilis
Idioma
Tailandés
Nota
Summaries (En, Th)
Tipo
Summary; Non-Conventional
Autores corporativos
Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand)
2025-04-25
AGRIS AP
Proveedor de Datos
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