Effects of rice bran flour on quality of emulsion sausage | ผลของแป้งรำข้าวต่อคุณภาพไส้กรอกอิมัลชัน
2023
Suda Choothin(Bansomdejchaopraya Rajabhat University, Bangkok (Thailand). Faculty of Science and Technology. Program of Food Science and Technology) | Panya Srivongchai(Bansomdejchaopraya Rajabhat University, Bangkok (Thailand). Faculty of Science and Technology. Program of Food Science and Technology) | Aungsuma Kaewkot(Bansomdejchaopraya Rajabhat University, Bangkok (Thailand). Faculty of Science and Technology. Program of Agriculture and Agriculture Technology)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
116-129
Другие темы
Emulsion sausage; Rice bran flour
Язык
Тайский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
Maejo University, Chiang Mai (Thailand). Office of Agricultural Research and Extension
2024-09-23
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]