สมบัติทางการไหลและสมบัติทางความร้อนของสตาร์ชจากถั่วเขียว
;This research investigated the rheological and thermal properties of mung bean starch. From chemical analysis, it was found that the mung bean starch contained 10.89% moisture, 0.03% ash, 0.10% protein, 0.31% fat, 0.01% fiber and 88.66% (w/w) carbohydrate. The starch content was 97.98% (w/w) of car...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Theses and Dissertations |
| Language: | Thai |
| Published: |
จุฬาลงกรณ์มหาวิทยาลัย
2001
|
| Subjects: | |
| Online Access: | https://digiverse.chula.ac.th/Info/item/dc:35901 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chulalongkorn University |
| Language: | Thai |