Development and quality analysis of protein enriched instant soup mix : Master’s dissertation submitted in partial fulfilment of the requirements for the Degree of Master in Food Technology
This research also carried out method cooking and the type of packaging of soup powder. The “Tra” fish and moringa leaf were prepared by drying using a cabinet dryer at constant airflow rate and different temperatures (60, 70 and 80oC) or freeze-drier (especially for “Tra” fish) with varying tim...
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Cần Thơ
Trường Đại học Cần Thơ
2019
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 01248nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_232117 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 664.94 | ||
| 082 | |b M295 | ||
| 088 | |a 8540101 | ||
| 100 | |a Manvilay, Saphaothong | ||
| 245 | 0 | |a Development and quality analysis of protein enriched instant soup mix : | |
| 245 | 0 | |b Master’s dissertation submitted in partial fulfilment of the requirements for the Degree of Master in Food Technology | |
| 245 | 0 | |c Saphaothong Manvilay ; Nguyen Minh Thuy (Supervisor ) | |
| 260 | |a Cần Thơ | ||
| 260 | |b Trường Đại học Cần Thơ | ||
| 260 | |c 2019 | ||
| 520 | |a This research also carried out method cooking and the type of packaging of soup powder. The “Tra” fish and moringa leaf were prepared by drying using a cabinet dryer at constant airflow rate and different temperatures (60, 70 and 80oC) or freeze-drier (especially for “Tra” fish) with varying time (from 12 to 60 hours). The chemical-physical characteristics and sensory value of the products were analyzed. | ||
| 650 | |a Food industry and trade,Công nghiệp thực phẩm và thương mại | ||
| 910 | |b nthai | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||