Development and quality analysis of protein enriched instant soup mix :

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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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Библиографические подробности
Главный автор:	Manvilay, Saphaothong
Формат:	‌
Язык:	Undetermined
Опубликовано:	Cần Thơ Trường Đại học Cần Thơ 2019
Предметы:	Food industry and trade,Công nghiệp thực phẩm và thương mại
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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