Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life
© 2020 Institute of Food Science and Technology An egg coating was developed to preserve the internal quality of eggs by mixing cassava starch (CS), gelling agents and fatty acids. Hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) were used as gelling agents. Palm oil fatty acid...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , , , , |
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| التنسيق: | دورية |
| منشور في: |
2020
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85087610636&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/70086 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |