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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Bibliographic Details
Main Author:	Manvilay, Saphaothong
Format:	Book
Language:	Undetermined
Published:	Cần Thơ Trường Đại học Cần Thơ 2019
Subjects:	Food industry and trade,Công nghiệp thực phẩm và thương mại
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Institutions:	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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