Preparation of flavour extracts / Pivan Varangoon
โดย: Varangoon, Pivan
ผู้แต่งร่วม: Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no.11/9 Rep. no. 1ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1967 รายละเอียดตัวเล่ม: 7 p.หัวเรื่อง: Flavouringsสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: Garlic oleoresin and black pepper oleoresin and black pepper oleoresin, when mixed together, give the same taste and flavour as the fresh ones. Both spices are very commonly used in many Thai dishes.สาระสังเขป: It is also found that shelf-life of a complex mixture of fresh garlic and black pepper powder in propylene glycol can be extended more than three months at room temperature 34-36 degree celsius with no change in taste and appearance.สาระสังเขป: Oil of horapha (Ocimum basilicum) was dissolved in suitable solvents. An attempts were made to use horapha oil in alcoholic solution. It appears that alcohol as a solvent of horapha oil has too strong alcoholic smell to be suitable for use in the curry.สาระสังเขป: The compound solution of horapha oil and makrut oil (Citrus hystrix) in suitable composition was found to give the desirable taste of curry.
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1967/97 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1967/97-2 |
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