Development of instant high-protein noodle / Pivan Varangoon, Suwanna Chavakorn
โดย: Varangoon, Pivan
ผู้แต่งร่วม: Chavakorn, Suwanna | Thailand Institute of Scientific and Technological Research
Language: Thai ชื่อชุด: Class. Invest. no. 8ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1971 หัวเรื่อง: High protein foods | Noodlesสาระสังเขป: Both forms of the noodle were satisfactorily accepted by ASRCT taste panel.สาระสังเขป: Instant noodle of about 25% protein content on dry basis was propared from mung bean protein recovered from dehulled mung bean, wheat flour, and flavouring materials. As the product was precooked, it provided for convenient preperation, being only dropped into boiling water for 1-2 minutes before serving.สาระสังเขป: There are two forms of the noodle, semi-dry and dry. Semi-dry noodle contained about 25% moisture and dry noodle retained about 6%.
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