Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Pongdanai Duangsai"'
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 105-115 (2022)
Instant powder of Thai-fermented fish dip (TFFD), a conveniently used dipping product, fails to form a homogenous viscous paste after being rehydrated. The addition of thickening agents, xanthan gum and hydroxypropyl distarch phosphate from tapioca (
Externí odkaz:
https://doaj.org/article/8a6cee5d3c744005b45245ce39d65cb1
Publikováno v:
International Journal of Food Studies, Vol 9, Iss 1 (2020)
Fermented fish dip is a popular condiment in Thailand and the Lao People’s Democratic Republic. Thai fermented fish dip (TFFD), can be dried to increase its shelf life and ease of transportation. Dried TFFD can be rehydrated to return the powder to
Externí odkaz:
https://doaj.org/article/f568ead53f96407b840d4e3a613974a6
Khon Kaen Agriculture Journal, 47, 2, 409-418
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48f9cd60444c1e43dc8955303ac2f468
