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Effect of Hydrocolloids on the Qualities of Gluten-Free Breadcrumbs and Application in Chicken Nuggets
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ผลของไฮโดรคอลลอยด์ต่อคุณภาพเกล็ดขนมปังปลอดกลูเตนและการประยุกต์ใช้ในนักเก็ตไก่
Food with breadcrumbs coating is one of a popular worldwide food. However, breadcrumbs is typically made from wheat bread that contains gluten. The patients who suffer from Celiac disease cannot consume food containing ...
Effect of pH adjustment and hydrocolloids on stability of coconut sugar syrup
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ผลของการปรับพีเอชและไฮโดรคอลลอยด์ต่อความคงตัวของไซรัปน้ำตาลมะพร้าว
The problems often found in coconut sugar syrup are sedimentation and crystallization during storage due to sucrose and suspending particles present in the syrup leading to consumer’s unacceptance. Solving these problems ...