ผลของวิธีการทำแห้งต่อคุณภาพของชาใบถั่วดาวอินคา
The objective of this study was to study the effect of drying methods on quality of sacha inchi leaf tea. Two drying methods (hot air oven and vacuum dryer) and three temperature drying times (50 °C, 60 °C, and 70 °C) were used in this study and quality of sacha inchi leaf tea (total phenolic conten...
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| Main Authors: | , |
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| Other Authors: | |
| Format: | Senior Project |
| Language: | Thai |
| Published: |
จุฬาลงกรณ์มหาวิทยาลัย
2019
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| Subjects: | |
| Online Access: | https://digiverse.chula.ac.th/Info/item/dc:10509 |
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| Institution: | Chulalongkorn University |
| Language: | Thai |