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      Effect of Edible Coating on the Quality Change of Fresh Cut Cabbage During Storage 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Supattra SATHIANTEERAPAP; สุพัตรา เสถียรธีราภาพ; DOUNGJAI THIRATHUMTHAVORN; ดวงใจ ถิรธรรมถาวร; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 18/6/2021)
      Fresh-cut cabbage is a minimally processed vegetable having an operation that cause tissue damage, resulting in a rapid deterioration of the product quality during storage. Weight loss, discoloration and microbial growth ...
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       Effect of Hydrocolloids on the Qualities of Gluten-Free Breadcrumbs and Application in Chicken Nuggets 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Titapa LEAUJAROEN; ฐิตาภา เหลี่ยวเจริญ; DOUNGJAI THIRATHUMTHAVORN; ดวงใจ ถิรธรรมถาวร; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 18/6/2021)
      Food with breadcrumbs coating is one of a popular worldwide food. However, breadcrumbs is typically made from wheat bread that contains gluten. The patients who suffer from Celiac disease cannot consume food containing ...


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