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      The effect of sugar substitutes on physicochemical and microstructure properties of reduced sugar coconut milk jelly  

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Aungsima SIRIWATTANASILP; อังศิมา ศิริวัฒนาศิลป์; PRASONG SIRIWONGWILAICHAT; ประสงค์ ศิริวงศ์วิไลชาติ; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 1/7/2022)
      Coconut milk jelly is a Thai dessert containing sucrose as a sweetener providing high calories and negative health effect. Substitution of sucrose with combined bulk sweetener and intense sweetener is an alternative method ...


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