Browsing 2.04 Theophane Venard School of Biotechnology by Author "Nasara Tuntisripreecha"
Nasara Tuntisripreecha (Bangkok : Assumption University, 2013)
Kamolnate Kitsawad; Nasara Tuntisripreecha (2016)
Kamolnate Kitsawad 5.86Assumption University of Thailand Nasara Tuntisripreecha Abstract Instant tom yum soups are widely available in the market in various forms, powder, paste, and liquid. Despite the similarity in the use of key ingredients, each product is unique in flavor. The aim of this study was to characterize the sensory profile of instant tom yum soup. Descriptive analysis was performed to examine the sensory profiles of 12 instant tom yum soups. Sensory descriptors were generated; appearance (color, amount of oil, cloudiness), ...