Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Piyanuch Roskhrua"'
Publikováno v:
Journal of Culinary Science & Technology. 20:278-292
This study investigated the effect of coconut flour at 10, 20, 30, 40, and 50% on the physical, chemical, sensory properties, and consumer acceptance of biscuit products. Coconut flour after drying...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beaa3764cb6027173e36c6c5f4d97b2a
https://doi.org/10.1080/15428052.2021.1978362
https://doi.org/10.1080/15428052.2021.1978362
Autor:
Thierry Tran, Piyanuch Roskhrua, Pasawadee Pradipasena, Saiwarun Chaiwanichsiri, Sasikan Kupongsak
Publikováno v:
Food Science and Biotechnology
Thermal alkaline treatment, normally used for corn, was applied to pigeonpea grains. Starch granules were isolated using wet milling and alkaline treatments. Effects of the calcium hydroxide [Ca(OH)(2)] concentration in the range of 0-1% (w/v) on gra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e210398f4da6240868e3ff0b36c00de
https://doi.org/10.1007/s10068-014-0053-0
https://doi.org/10.1007/s10068-014-0053-0