Effects of food ingredients and food additives to the texture of plant-based ingredients meat balls
Effects of food ingredients and food additives to the texture of plant-based ingredients meat balls
au.identifier.callno | Thesis P338e 2019 | |
dc.contributor.advisor | Atittaya Tandhanskul | |
dc.contributor.author | Pavita Olakit | |
dc.date.accessioned | 2020-12-04T07:12:49Z | |
dc.date.available | 2020-12-04T07:12:49Z | |
dc.date.issued | 2019 | |
dc.description | Thesis (M.S.)--Assumption University, 2019. | en_US |
dc.description | Includes bibliography. | en_US |
dc.format.extent | ix, 33 p. ; 30 cm. | en_US |
dc.format.mimetype | application/pdf | en_US |
dc.identifier.uri | https://repository.au.edu/handle/6623004553/24155 | |
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 | Plant-based protein | en_US |
dc.subject | Transglutaminase | en_US |
dc.title | Effects of food ingredients and food additives to the texture of plant-based ingredients meat balls | en_US |
dc.type | Text | en_US |
mods.genre | Thesis | 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 Biotechnology | en_US |
thesis.degree.grantor | Assumption University | en_US |
thesis.degree.level | Masters | en_US |
thesis.degree.name | Master of Science | en_US |