Guava jelly / Ubolsri Cheosakul
โดย: Cheosakul, Ubolsri
ผู้แต่งร่วม: อุบลศรี เชี่ยวสกุล | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 40/1 ; Rep. no.1ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1972 รายละเอียดตัวเล่ม: 9 p.หัวเรื่อง: Guava | Guava jellyสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: It is recommended that the guava jelly of FTU be further investigated to obtain a high-quality and low-cost product. Authorสาระสังเขป: There is no significant difference in acceptability between the three formulae of guava jelly, since the difference between formulae is less than 0.134. Organoleptic tests show that the products are most satisfactory (treatment menas of 3.957-4.057).สาระสังเขป: Three formulae of guava jelly have been developed in the Food Technology Unit. The ingredient cost of each formula is rather high. It can be reduced, however, by replacing citric acid and ground sucrose with lime juice and brown sugar respectively. The vitamin C content, viscosity, and colour depand on the time and temperature of cooking.
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1972/262 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1972/262-2 |
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