เปรียบเทียบการเติมน้ำใบหญ้าหวาน (Stevia rebaudiana) และน้ำตาลซูโครสต่อสมบัติด้านเนื้อสัมผัสของแป้งทำขนมเทียน | Comparison of stevia leaf extract (Stevia rebaudiana) and sucrose sugar addition on the textural properties of Kanomtian crust
2019
Sarinthorn Suwannarong(Mahasarakham University, Mahasarakham (Thailand). Faculty of Technology. Department of Food Technology and Nutrition) E-mail:[email protected] | Peeraya Chotthanom(Mahasarakham University, Mahasarakham (Thailand). Faculty of Technology. Department of Food Technology and Nutrition) | Kriangsak Banlue(Mahasarakham University, Mahasarakham (Thailand). Faculty of Technology. Department of Food Technology and Nutrition) | Bangon Niyom(Mahasarakham University, Mahasarakham (Thailand). Faculty of Technology. Department of Food Technology and Nutrition) | Karan Kanarun(Mahasarakham University, Mahasarakham (Thailand). Faculty of Technology. Department of Food Technology and Nutrition)
Mots clés AGROVOC
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