Effects of corn flour, rice flour and texture improver on the quality of the stick crispy snack from pumpkin
2020
Chadaporn Chanbamrung(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Kamolwan Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Anuvat Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
p. 767-774
Другие темы
Pumpkin flour; Stick crispy snack; Pumpkin; Snack and pumpkin flour; Emulsifier
Язык
Тайский
Примечание
Summaries (En, Th)
ISBN Международный стандартный книжный номер
978-616-278-562-7
Переведенный заголовок
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Тип
Conference; Summary; Non-Conventional
Конференция
58. Kasetsart University Annual Conference, Bangkok (Thailand), 5-7 Feb 2020
2021-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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