Effect of phosphate salts on quality of non-fried instant noodle supplemented with sea lettuce (Ulva rigida) | ผลของเกลือฟอสเฟตต่อคุณภาพของบะหมี่กึ่งสำเร็จรูปแบบไม่ทอดเสริมสาหร่ายผักกาดทะเล
2018
Limroongreungrat, K.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Phalee, P.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Luksanayothin, R.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Suksomboon, A.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Food Science) | Jaritkhuan, S.(Burapha University, Chon Buri (Thailand). Faculty of Science. Department of Aquatic Science)
AGROVOC关键词
书目信息
页码
97-100
其它主题
Sea lettuce; Phosphate salts; Non-fried instant noodle; Monosodium phosphate; Disodium phosphate
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)
2024-06-26
AGRIS AP