ชนิดและปริมาณสารก่อเจลที่เหมาะสมในผลิตภัณฑ์เยลลี่ทุเรียนที่ใช้สารให้ความหวานทดแทนน้ำตาล | Appropriate type and amount of gel forming agent in durian jelly products using sugar-substitute sweeteners
2020
Wannapa Srapinkornburee(Rajamangala University of Technology Lanna. Phitsanulok Campus, Phitsanulok (Thailand). Faculty of Science and Agricultural Technology. Department of Agro-Industry) E-mail:[email protected] | Unnop Tassanaudom(Rajamangala University of Technology Lanna. Phitsanulok Campus, Phitsanulok (Thailand). Faculty of Science and Agricultural Technology. Department of Agro-Industry) | Sukeewan Detyothin(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Department of Agro-Industry)
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Эту запись предоставил Kasetsart University