Effect of using sacha inchi pressed-cake as a substitute for almond powder on the quality of macaron shell product | ผลของการใช้กากถั่วดาวอินคาทดแทนถั่วอัลมอนด์ป่นต่อคุณภาพของผลิตภัณฑ์ฝามาการอง
2023
Wanida Bureepakdee(Rajamangala University of Technology Srivijaya, Songkhla (Thailand). Faculty of Liberal Arts) | Thanyaporn Bunsiri(Rajamangala University of Technology Srivijaya, Songkhla (Thailand). Faculty of Liberal Arts) | Narinphop Chuaykarn(Rajamangala University of Technology Srivijaya, Songkhla (Thailand). Faculty of Liberal Arts) | Siriwan Pruettiwilai(Rajamangala University of Technology Srivijaya, Songkhla (Thailand). Faculty of Liberal Arts)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
1-13
Другие темы
Chemicophysical quality; Amino acid; Macaron shells; Almond powder; Macarons; Sacha inchi pressed-cake; Plukenetia volubilis
Язык
Тайский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand)
2025-04-25
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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