Product development of reduced fat chicken holy basil sausage using konjac flour in combination with xanthan gum | การพัฒนาผลิตภัณฑ์ไส้กรอกกะเพราไก่ลดไขมันโดยใช้แป้งบุกร่วมกับแซนแทนกัม
2015
Sirilada Kailomsom(Thepsatri Rajabhat University, Lopburi (Thailand). Faculty of Science and Technology. Food Science and Technology)
AGROVOC关键词
书目信息
页码
77-87
其它主题
Konjac flour; Noncereal flours; Chicken product; Reduced fat sausage
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture
2019-01-15
AGRIS AP