Effects of chitosan concentrations in the chitosan-alginate composite on the quality of mulberry caviar during storage
2021
Utsaphong Uprarawanna(Suan Dusit University. Lampang Center, Lampang (Thailand). School of Culinary Arts. Division of Culinary Technology) | Ratchadaporn Jaimun(Rajamangala University of Technology Lanna, Chiang Mai (Thailand). Faculty of Art and Architecture. Division of Printing and Packaging Technology) | Nattapong Kanha(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Division of Food Science and Technology)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
34-46
Другие темы
Spherification; Mulberry juice caviar
Язык
Английский
Примечание
Summary (En)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
Suan Dusit University, Bangkok (Thailand). Research and Development Institute
2025-04-25
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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