Effect of drying time on intermediate moisture red bean product quality | ผลของเวลาการทำแห้งต่อคุณภาพของถั่วนิ้วนางแดงกึ่งแห้ง
2012
Noyphan, P.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Yuenyongputtakal, W.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Limroongreungrat, K.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science)
AGROVOC关键词
书目信息
Agricultural Science Journal
ISSN
0125-0369
页码
93-96
其它主题
Red bean; Drying time; Intermediate moisture food products
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-02-15
AGRIS AP
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