Flow behavior of low fat salad dressing thickened by rice flour-xanthan gum combinations | พฤติกรรมการไหลของน้ำสลัดไขมันต่ำจากการใช้แป้งข้าวเจ้าร่วมกับแซนแทนกัมเป็นสารให้ความข้นหนืด
2017
Bootsrapa Leelawat(Thammasat University. Rangsit Campus, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Science and Food Technology) | Saengphet Phairot(Thammasat University. Rangsit Campus, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Science and Food Technology) | Suphaphon Samphanprida(Thammasat University. Rangsit Campus, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Science and Food Technology)
AGROVOC关键词
书目信息
页码
98-107
其它主题
Salad dressing; Low fat; Flow behavior
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
Ubon Ratchathani University, Ubon Ratchathani (Thailand)
2025-04-25
AGRIS AP