Effect of partial replacement of wheat flour with soy protein isolate on chemical and physical quality of banana cake
2022
Preeya Raksacharoen(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Pitiporn Ritthiruangdej(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Nantawan Therdthai(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
AGROVOC关键词
书目信息
页码
p. 447-454
其它主题
Physical quality; Banana cake; Batter characteristics; Wheat replacement; Soy protein isolate; Chemical quality
语言
泰国
注释
Summaries (En, Th)
翻译的标题
ผลของการทดแทนแป้งสาลีบางส่วนด้วยโปรตีนถั่วเหลืองสกัดต่อคุณภาพด้านเคมีและกายภาพของเค้กกล้วยหอม
类型
Conference; Summary; Non-Conventional
来源
Proceedings of 60th Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment. Kasetsart University, Bangkok (Thailand) Ministry of Education, Science, Research and Innovation, Bangkok (Thailand) Ministry of Agriculture and Cooperatives, Bangkok (Thailand) Ministry of Education, Bangkok (Thailand) Ministry of Natural Resources and Environment, Bangkok (Thailand) Ministry of Digital Economy and Society, Bangkok (Thailand) Thailand Science Research and Innovation, Bangkok (Thailand) National Research Council of Thailand, Bangkok (Thailand) Prachacheun Research Network, Pathum Thani (Thailand). Bangkok (Thailand), 2022. ISBN 978-616-278-689-1. p. 447-454
粮农组织大会
60. Kasetsart University Annual Conference, Bangkok (Thailand), 21-23 Feb 2022
2024-01-22
AGRIS AP