The study the effect of freeze-drying on mango syrup osmotic dehydrated toddy palm
by Pimchanok Lawhiranthaworn
Title: | The study the effect of freeze-drying on mango syrup osmotic dehydrated toddy palm |
Author(s): | Pimchanok Lawhiranthaworn |
Degree name: | Bachelor of Science |
Degree level: | Bachelor |
Degree discipline: | Food Technology |
Degree department: | School of Biotechnology |
Degree grantor: | Assumption University |
Issued date: | 2016 |
Publisher: | Bangkok : Assumption University |
Description: |
Student's Report (B.S.)--Assumption University, 2016. |
Keyword(s): | Toddy palm product
Osmotic dehydration Infusion method Vacuum method Freeze-drying Mango syrup |
Resource type: | Student Report |
Extent: | v, 70 p. : ill. ; 30 cm. |
Type: | Text |
File type: | application/pdf |
Language: | eng |
Rights: | This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner. |
Rights holder(s): | Assumption University |
URI: | http://repository.au.edu/handle/6623004553/21394 |
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| View AU-Students-Report-Abstract-21394.PDF ( 839.05 KB ) |
Files in this item (CONTENT) |
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| View AU-Students-Report-Fulltext-21394.PDF ( 2.33 MB ) |
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