ชนิดและปริมาณสารก่อเจลที่เหมาะสมในผลิตภัณฑ์เยลลี่ทุเรียนที่ใช้สารให้ความหวานทดแทนน้ำตาล | Appropriate type and amount of gel forming agent in durian jelly products using sugar-substitute sweeteners
2020
Wannapa Srapinkornburee(Rajamangala University of Technology Lanna. Phitsanulok Campus, Phitsanulok (Thailand). Faculty of Science and Agricultural Technology. Department of Agro-Industry) E-mail:[email protected] | Unnop Tassanaudom(Rajamangala University of Technology Lanna. Phitsanulok Campus, Phitsanulok (Thailand). Faculty of Science and Agricultural Technology. Department of Agro-Industry) | Sukeewan Detyothin(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Department of Agro-Industry)
AGROVOC关键词
书目信息
页码
481-487
其它主题
Sugar-substitute sweeteners; Gel forming agent; Syneresis; Durian jelly 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)
2022-12-15
AGRIS AP