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Formulation and quality evaluation of instant sweet-shrimp paste (Kapi Wan) powder

2023

Putkrong Phanumong(Rajamangala University of Technology Krungthep, Bangkok (Thailand). Faculty of Science and Technology) | Kitisart Kraboun(Rajamangala University of Technology Krungthep, Bangkok (Thailand). Faculty of Science and Technology) | Jitchanok Pangsaard(Rajamangala University of Technology Krungthep, Bangkok (Thailand). Faculty of Science and Technology) | Tipparat Polanan(Rajamangala University of Technology Krungthep, Bangkok (Thailand). Faculty of Science and Technology) | Sujintorn Promwong(Rajamangala University of Technology Krungthep, Bangkok (Thailand). Faculty of Science and Technology) | Ithinath Tantivitittapong(Rajamangala University of Technology Krungthep, Bangkok (Thailand). Faculty of Science and Technology) | Pornrak Chowvanayotin(Chulalongkorn University, Bangkok (Thailand). Faculty of Science and Applied Arts)

Palabras clave de AGROVOC
chemical properties chemicophysical properties drying food processing foods formulation ingredients instant foods organoleptic analysis physical properties powders prawns and shrimps product development quality
Información bibliográfica
ISSN 2630-0311
Paginación
1-8
Otras materias
Sweet-shrimp paste; Sensory characteristics; Instant powder; Kapi wan
Idioma
Inglés
Nota
Summary (En)
Tipo
Summary; Non-Conventional
Autores corporativos
Suan Dusit University, Bangkok (Thailand). Research and Development Institute
2025-04-25
AGRIS AP
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Enlaces
https://agkb.lib.ku.ac.th/agrisservice/search_detail/result/433910
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