Effect of modified starch and xanthan gum on physicochemical of non-dairy gluten-free pancakes texture

au.identifier.bibno 0022-5087
au.identifier.callno Student's Report FT 4190 M729e 2014
dc.contributor.author Molvatou Suralertrungsri
dc.date.accessioned 2016-12-26T01:38:11Z
dc.date.available 2016-12-26T01:38:11Z
dc.date.issued 2014
dc.description Student's Report (B.S.)--Assumption University, 2014. en_US
dc.description Includes bibliography. en_US
dc.format.extent 83 p. : ill. ; 30 cm. en_US
dc.format.mimetype application/pdf en_US
dc.identifier.uri https://repository.au.edu/handle/6623004553/18738
dc.language.iso eng en_US
dc.publisher Bangkok : Assumption University en_US
dc.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. en_US
dc.rights.holder Assumption University en_US
dc.subject.other Gluten-free foods en_US
dc.subject.other Pancakes, waffles, etc. en_US
dc.subject.other Tapioca starch en_US
dc.subject.other Food -- Biotechnology en_US
dc.subject.other anthan gum en_US
dc.subject.other Modified starch en_US
dc.subject.other Pancakes texture en_US
dc.title Effect of modified starch and xanthan gum on physicochemical of non-dairy gluten-free pancakes texture en_US
dc.type Text en_US
mods.genre Student Report en_US
mods.location.physicalLocation AU Archives, 4th Floor (Cathedral of Learning) en_US
thesis.degree.department School of Biotechnology en_US
thesis.degree.discipline Food Technology en_US
thesis.degree.grantor Assumption University en_US
thesis.degree.level Bachelor en_US
thesis.degree.name Bachelor of Science en_US
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