ผลของลิพิดและการบ่มด้วยความร้อนต่อสมบัติของฟิล์มอิมัลชันโปรตีนถั่วเหลือง
The objective of this study was to investigate the effect of lipid incorporation and heat curing on properties of soy protein isolate film. In the first part of the study, the effect of type and concentration of lipid on film properties was examined. The lipids used in this study were palm kernel oi...
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| Format: | Theses and Dissertations |
| Language: | Thai |
| Published: |
จุฬาลงกรณ์มหาวิทยาลัย
2011
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| Online Access: | https://digiverse.chula.ac.th/Info/item/dc:34697 |
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| Institution: | Chulalongkorn University |
| Language: | Thai |