Preparation of dehulled, defatted sesame flour / Lolita A. Meksongsee, Amornrat Swatditat
โดย: Meksongsee, Lolita A.
ผู้แต่งร่วม: Swatditat, Amornrat | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 38/1; Rep. no.1ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1973 รายละเอียดตัวเล่ม: 12 p.หัวเรื่อง: Flours (food) | Sesame | Sesame flourสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: The unsifted flour has about 50 per cent protein at a moisture level of 6 per cent. The hull accounts for 20 per cent of whole sesame seed and about equal amounts (48 per cent) of defatted meal and crude oil could be recovered from the dried, dehulled seed. Authorsสาระสังเขป: Whole black sesame seeds were dehulled by alkali treatment. After grinding, oil was solvent-extracted with petroleum ether for 16 hours in the Soxhlet apparatus. The defatted meal was ground and either used directly or sifted to give the dehulled, defatted flour. Sifted or unsited flour was also prepared from ground, polished white sesame seeds from which oil had been extracted.
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1973/293 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1973/293-2 |
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