Effects of rice flour concentration on textural properties of mixed gel and vegan sausage | ผลของความเข้มข้นของแป้งข้าวต่อลักษณะเนื้อสัมผัสของเจลผสมและไส้กรอกมังสวิรัติ
2016
Wanlapa, S.(Thailand Institute of Scientific and Technological Research, Pathum Thani (Thailand). Food Technology Department) | Kampha, J.(Thailand Institute of Scientific and Technological Research, Pathum Thani (Thailand). Food Technology Department) | Sittisam-ang, D.(Thailand Institute of Scientific and Technological Research, Pathum Thani (Thailand). Food Technology Department)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
557-560
Другие темы
Amylose content; Vegan sausage; Texture profile analysis; Mixed gel
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)
2024-06-26
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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