Si-iu khemi.

Wanchai Somchit; Lamai Chukiatwatthana

Si-iu khemi.

1982

Wanchai Somchit | Lamai Chukiatwatthana

Protein by product from mungbean, corn and rice starch plant and soybean protein were used as a protein source for making flavor sauce. According to the Thai Industrial Standard Institute (TISI) the flavor sauce must contain at least 20 gram/litre of amino nitrogen and made from soybean or other protein sources by the hydrolosis of those protein by-product materials at 2.5 hr. 135 deg. centigrade with 4 M.HC1 yield a high result of amino acids recovery neutralising and refining the product it exhibited flavor, taste, color and appearance suited to the Thai industrial standard of acceptability.

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Mots clés AGROVOC

aromatisant aromatizantes flavourings mung beans procesamiento processing salsas sauce sauces soja soybeans subproductos traitement

Informations bibliographiques

D'autres materias

Frijol mungo; Haricot dore; Sous produit; Byproducts

Note

Summaries (En, Thai). AVAILABILITY: Kasetsart University, Library, Bangkhen, Bangkok 10900 - Thailand

Type

Monograph; Summary; Non Conventional; Non-Conventional

Sur AGRIS depuis: 2012-11-15

Format: AGRIS AP

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Si-iu khemi.

1982

Mots clés AGROVOC

Informations bibliographiques