Effect of mango powder peel on the physical-chemical and sensory quality of cakes | ผลของผงเปลือกมะม่วงต่อคุณภาพทางกายภาพ เคมีและประสาทสัมผัสของเค้ก
2018
Lichanporn, I.(Rajamangala University of Technology Thanyaburi, Pathum Thani (Thailand). Faculty of Agricultural Technology. Division of Food Science and Technology) | Nanthachai, N.(Rajamangala University of Technology Thanyaburi, Pathum Thani (Thailand). Faculty of Agricultural Technology. Division of Food Science and Technology) | Tangnurat, P.(Rajamangala University of Technology Thanyaburi, Pathum Thani (Thailand). Faculty of Agricultural Technology. Division of Food Science and Technology) | Singkhum, A.(Rajamangala University of Technology Thanyaburi, Pathum Thani (Thailand). Faculty of Agricultural Technology. Division of Food Science and Technology)
AGROVOC关键词
书目信息
Agricultural Science Journal
ISSN
0125-0369 | 0125-0507
页码
585-588
其它主题
Mango fruit peel powder; Antioxidant activity; Physical-chemical quality; Total phenolic content; Sensory quality
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