Profiling of sweeteners using time-intensity method in model beverage

Published date
2016
Resource type
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Bangkok : Assumption University
ISBN
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Thesis T169p 2016
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Language
eng
File type
application/pdf
Extent
x, 84 p. ; 30 cm.
Other title(s)
The sensory characteristics of different types of sweeteners using sorting technique

Comparison of hand and computerized methods in the determination of sweetness release profile of different types of sweeteners using time-intensity method

Survey of beverage in market and its consumer behavior introduction

Time intensity profiling of sweeteners and its application in model beverage
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Citation
Degree name
Master of Science
Degree level
Masters
Degree discipline
Food Biotechnology
Degree department
School of Biotechnology
Degree grantor
Assumption University
Abstract
Table of contents
Description
Thesis (M.S.)--Assumption University, 2016.
Includes bibliography.
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This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
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AU Archives, 4th Floor (Cathedral of Learning)
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