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Author จินตนา เขมาวุฆฒ์
Alternative Author มหาวิทยาลัยเกษตรศาสตร์
Titleปัจจัยที่มีผลต่อคุณภาพของกล้วยน้ำว้ากวน
Alternative TitleFactors affecting the quality of soft ball banana paste
Imprint2534
Call# KU T930130

CALL # Volume Number Month Year Barcode Status
Available

AbstractThe banana used in this study was the species of Namwa Sai Leoung, with the three stages of ripeness; nearly, well and over ripeness were studied. The coconut milk was extracted by adding water one fold of the weight of ground coconut meat. Three kinds of sugar; namely, cane sugar, palm sugar and starch syrup were used by mixing sucrose with palm sugar and sucrose with starch syrup in the ratio of 1:1 by weight. In order to study the shelflife of the products, the products were wrapped around with cellophane, packed in the high density polypropylene bags and kept at room temperature, Sensory evaluation was done by hedonic scale.
Descript88 หน้า
Noteวิทยานิพนธ์ (คศ.ม.)--มหาวิทยาลัยเกษตรศาสตร์, 2534
Subjectมหาวิทยาลัยเกษตรศาสตร์--วิทยานิพนธ์
กล้วยน้ำว้ากวน
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