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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书目详细资料
主要作者:	Manvilay, Saphaothong
格式:	图书
语言:	Undetermined
出版:	Cần Thơ Trường Đại học Cần Thơ 2019
主题:	Food industry and trade,Công nghiệp thực phẩm và thương mại
标签:	添加标签没有标签, 成为第一个标记此记录!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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

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