Effect of using sacha inchi pressed-cake as a substitute for almond powder on the quality of macaron shell product | ผลของการใช้กากถั่วดาวอินคาทดแทนถั่วอัลมอนด์ป่นต่อคุณภาพของผลิตภัณฑ์ฝามาการอง
2023
Wanida Bureepakdee(Rajamangala University of Technology Srivijaya, Songkhla (Thailand). Faculty of Liberal Arts) | Thanyaporn Bunsiri(Rajamangala University of Technology Srivijaya, Songkhla (Thailand). Faculty of Liberal Arts) | Narinphop Chuaykarn(Rajamangala University of Technology Srivijaya, Songkhla (Thailand). Faculty of Liberal Arts) | Siriwan Pruettiwilai(Rajamangala University of Technology Srivijaya, Songkhla (Thailand). Faculty of Liberal Arts)
AGROVOC关键词
书目信息
页码
1-13
其它主题
Chemicophysical quality; Amino acid; Macaron shells; Almond powder; Macarons; Sacha inchi pressed-cake; Plukenetia volubilis
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand)
2025-04-25
AGRIS AP