Effects of rice flour concentration on textural properties of mixed gel and vegan sausage | ผลของความเข้มข้นของแป้งข้าวต่อลักษณะเนื้อสัมผัสของเจลผสมและไส้กรอกมังสวิรัติ
2016
Wanlapa, S.(Thailand Institute of Scientific and Technological Research, Pathum Thani (Thailand). Food Technology Department) | Kampha, J.(Thailand Institute of Scientific and Technological Research, Pathum Thani (Thailand). Food Technology Department) | Sittisam-ang, D.(Thailand Institute of Scientific and Technological Research, Pathum Thani (Thailand). Food Technology Department)
AGROVOC关键词
书目信息
页码
557-560
其它主题
Amylose content; Vegan sausage; Texture profile analysis; Mixed gel
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