Development of a high-protein snack food (bean-stalk)/ Lolita A. Meksongsee, Amornrat Swatditat
โดย: Meksongsee, Lolita A.
ผู้แต่งร่วม: Swatditat, Amornrat
Language: English ชื่อชุด: Res. Proj. no. 38/9 Rep. no. 2ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1969 รายละเอียดตัวเล่ม: 12 p.หัวเรื่อง: Bean-stalk | High protein foods | Mung bean flour | Mung beans | Snacksสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: A type of high-protein snack food, named "bean stalk", has been developed using mung bean flour prepared by the ASRCT method as a basic ingredient. The product has been modified by combining the mung bean flour with wheat, sesame, and rice bran flours in various proportions so that the claculated amino acid profile approaches the FAO standard, and the flavour and texture are acceptable. Protein content is 18 percent on dry basis. The antioxidant, BHA, was added at 0.02 percent level. Products of this type seem to have good acceptability, based on trials of the earlier products using ASRCT employees as taste panel members. Authors
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1969/70 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1969/70-2 |
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