การดัดแปรฟิล์มโปรตีนถั่วเหลืองบริโภคได้โดยใช้สารสกัดชา
This study aimed to investigate the properties of edible soy protein film using green tea and black tea extracts. The extracts were added at three different levels: 2, 5 and 10% by weight of protein. Tensile strength of the film with 5% green tea extract was found to be significantly higher than tha...
Saved in:
| Main Authors: | , |
|---|---|
| 格式: | Senior Project |
| 語言: | Thai |
| 出版: |
จุฬาลงกรณ์มหาวิทยาลัย
2019
|
| 主題: | |
| 在線閱讀: | https://digiverse.chula.ac.th/Info/item/dc:10674 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 機構: | Chulalongkorn University |
| 語言: | Thai |