Effect of different processing methods on physico-chemical properties of Chinese chive leaves | ผลของวิธีการแปรรูปที่แตกต่างกันต่อการเปลี่ยนแปลงคุณสมบัติทางเคมีและกายภาพของกุยช่าย
2019
Chantaraponpan, A.(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology) | Kunsue, S.(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology) | Haphieng, S.(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology)
Ключевые слова АГРОВОК
Библиографическая информация
Agricultural Science Journal
ISSN
0125-0369
Нумерация страниц
269-272
Другие темы
Stir frying; Processing methods; Antioxidant activity; Physico-chemical properties; Chinese chive leaves
Язык
Тайский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-12-15
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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