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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Hlavní autor:	Manvilay, Saphaothong
Médium:	Kniha
Jazyk:	Undetermined
Vydáno:	Cần Thơ Trường Đại học Cần Thơ 2019
Témata:	Food industry and trade,Công nghiệp thực phẩm và thương mại
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

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

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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

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