Preparation of sauce from ripe tamarind pulp / Pivan Varangoon, Rujira Srisuthep
โดย: Varangoon, Pivan
ผู้แต่งร่วม: Srisuthep, Rujira | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 15/3 Rep. no. 3ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1969 รายละเอียดตัวเล่ม: 12 p.หัวเรื่อง: Sauces | Tamarindsสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: A preliminary economic evaluation of the sauce is also reported herewith. The cost of filled in 200 ml bottles is approximately 1.50 baht. - Authors.สาระสังเขป: The sauces prepared from cold water extraction paste were thicker and contained more tamarind solids than those prepared from hot water paste. The tasters gave highest rating to the sauce prepared from cold extraction paste, formula 1.สาระสังเขป: This report concerns with the preparation of tamarind sauce from ripe tamarind fruits. The concentrated pastes from which the sauce was prepared were extracted from the fruit either by cold water or by boiling water and two basically similar formular of sauce were prepared from both types of paste.
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1969/121 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1969/121-2 |
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