ФАО АГРИС — международная информационная система по сельскохозяйственным наукам и технологиям

Product development of germinated soybean paste chili sauce | การพัฒนาผลิตภัณฑ์ซอสพริกเต้าเจี้ยวถั่วเหลืองงอก

2023

Supannee Phengkham(Department of Agriculture, Bangkok (Thailand). Field and Renewable Energy Crops Research Institute. Chiang Mai Field Crops Research Center) | Laongdown Sangla(Department of Agriculture, Bangkok (Thailand). Field and Renewable Energy Crops Research Institute. Chiang Mai Field Crops Research Center) | Pattamaporn Vasanajalearn(Department of Agriculture, Bangkok (Thailand). Field and Renewable Energy Crops Research Institute. Chiang Mai Field Crops Research Center) | Amena Boonyarat(Department of Agriculture, Bangkok (Thailand). Field and Renewable Energy Crops Research Institute. Chiang Mai Field Crops Research Center)


Библиографическая информация
Нумерация страниц
390-397
Другие темы
Chili sauce; Sensory attributes; Germinated soybean; Production process; Soybean paste
Язык
Тайский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture

2025-04-25
AGRIS AP
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