Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Pisut Butsuwan"'
Publikováno v:
Foods, Vol 13, Iss 6, p 861 (2024)
This study explores the pivotal roles of microbiological safety, sensory qualities, packaging efficiency, and consumer preferences in determining the success of roasted pickled fish powder (RPFP) variants in the online marketplace. The comparison of
Externí odkaz:
https://doaj.org/article/bdbf51263260400e933553c8b933054e
Autor:
Aunchalee Aussanasuwannakul, Chowladda Teangpook, Witcha Treesuwan, Kassamaporn Puntaburt, Pisut Butsuwan
Publikováno v:
Foods, Vol 11, Iss 19, p 2967 (2022)
An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint for okara flour (0–50%), mung bean flour (20–7
Externí odkaz:
https://doaj.org/article/2322125fc8bc49f388ed58a5e1f25468
Publikováno v:
Food Science and Technology Research. 17:415-422
Mixed vegetable powders – composed of purple sweet potato, red cabbage and beetroot at a 2:1:1 ratio – were incorporated with cereal base by an extrusion process to obtain a functional, ready-to-eat breakfast cereal. This study investigated the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd8c239d9c608527d91243af7b38bff3
https://doi.org/10.3136/fstr.17.415
https://doi.org/10.3136/fstr.17.415
2, 9, Maejo International Journal of Science and Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::483203aec73bbc66efb50232b419e9ee
