American consumer acceptance of Satay sauce as affected by different peanut grinding methods, the multi-step and one-step processes, and processing times

Chompunut Sihsobhon. Faculty of Agro-Industry. Department of Product Development; Penkwan Chompreeda. Faculty of Agro-Industry. Department of Product Development E-mail:fagipkc@ku.ac.th; Vichai Haruthaithanasan. Kasetsart Agricultural and Agro-Industrial Product Improvement Institute; Thongchai Suwonsichon. Faculty of Agro-Industry. Department of Product Development; Resurreccion, Anna. Department of Food Science and Technology

American consumer acceptance of Satay sauce as affected by different peanut grinding methods, the multi-step and one-step processes, and processing times

2008

Chompunut Sihsobhon(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Penkwan Chompreeda(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:fagipkc@ku.ac.th | Vichai Haruthaithanasan(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute) | Thongchai Suwonsichon(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Resurreccion, Anna(University of Georgia, Griffin (USA). Department of Food Science and Technology)