การผลิตเนยงาดำ Sesamum indicum Linn.
The purpose of this research is to study procedure of black sesame butter production in various conditions--roasting, grinding, adjusting the taste and choosing the appropriated stabilizer for the product. Temperature and time of roasting were varied into 160, 180, 200 ℃ and 10, 15 , 20 minutes. The...
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| 格式: | Theses and Dissertations |
| 語言: | Thai |
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จุฬาลงกรณ์มหาวิทยาลัย
2002
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| 在線閱讀: | https://digiverse.chula.ac.th/Info/item/dc:35796 |
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