Development of high-protein noodle products / Amornrat Swatditat, Lolita A. Meksongsee
โดย: Swatditat, Amornrat
ผู้แต่งร่วม: Meksongsee, Lolita A. | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 38/9 Rep. no. 4ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1969 รายละเอียดตัวเล่ม: 17 p.หัวเรื่อง: High protein foods | Mung bean flour | Mung beans | Noodlesสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: Noodle and macaroni products of high protein content were developed by replacing portions of the main flour ingredients of the original prototypes with mung bean flour or wet mung bean concentrate. The preparations having the most satisfactory protein level and most acceptable taste, i.e. no beany flavour, were cooked according to usual Thai recipes for taste panel scoring.สาระสังเขป: The amino acid composition, as calculated from literature values, was balanced to approach the FAO amino acid pattern. Authors
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1969/73 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1969/73-2 |
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