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Author ศิวาพร ศิวเวชช
Titleศึกษาการผลิตขนมจีนจากข้าวฟ่าง
Alternative TitleStudy on sorghum Kha-nom-jeen production
Imprint2535
Call# T930110

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AbstractThe study on sorghum kha-nom-jeen production by replacing sorghum to rice was carried out. Results indicated that the highest appropriate amount of rice to be replaced was 40%. The optimum percentage of guar gum to improve the texture of the product was 0.1%. The results also showed that the length of steaming time which allowed 30% of the dough to be cooked was the most appropriate time for the best texture of the product. In addition it was also found that the nutritive value of sorghum kha-nom-jeen was better than the rice kha-nom-jeen.
Descriptปีที่ 26 ฉบับที่ 3 ; 291-295
Subjectข้าวฟ่าง--ขนมจีน--วิจัย
ขนมจีนข้าวฟ่าง--วิจัย
Sorghum noodle nutritive value
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