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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखक: Manvilay, Saphaothong
स्वरूप: पुस्तक
भाषा:Undetermined
प्रकाशित: Cần Thơ Trường Đại học Cần Thơ 2019
विषय:
टैग : टैग जोड़ें
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ

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