Now showing items 1-2 of 2

    • Thumbnail

       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 ...
    • Thumbnail

      Effect of pH adjustment and hydrocolloids on stability of coconut sugar syrup 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Thanatchaporn JAITAB; ธนัชพร ใจตาบ; EAKAPHAN KEOWMANEECHAI; เอกพันธ์ แก้วมณีชัย; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 17/8/2018)
      The problems often found in coconut sugar syrup are sedimentation and crystallization during storage due to sucrose and suspending particles present in the syrup leading to consumer’s unacceptance. Solving these problems ...


      Copyright  ©  2022 Silpakorn University Central Library All Rights Reserved.
      Theme by 
      Atmire NV