Flow behavior of low fat salad dressing thickened by rice flour-xanthan gum combinations | พฤติกรรมการไหลของน้ำสลัดไขมันต่ำจากการใช้แป้งข้าวเจ้าร่วมกับแซนแทนกัมเป็นสารให้ความข้นหนืด
2017
Bootsrapa Leelawat(Thammasat University. Rangsit Campus, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Science and Food Technology) | Saengphet Phairot(Thammasat University. Rangsit Campus, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Science and Food Technology) | Suphaphon Samphanprida(Thammasat University. Rangsit Campus, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Science and Food Technology)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
98-107
Другие темы
Salad dressing; Low fat; Flow behavior
Язык
Тайский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
Ubon Ratchathani University, Ubon Ratchathani (Thailand)
2025-04-25
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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