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Please use this identifier to cite or link to this item: http://anchan.lib.ku.ac.th/agnet/handle/001/4379

ARN: TH201200004299
Authors: Somchai Prabhavat
Yaovadee Cuptapun
Wanpen Mesomya
Pongsri Jittanoonta
Sureepun Bunyawisuthi
Authors' affiliation: Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Department of Health, Nonthaburi (Thailand). Nutrition Div.
Title: Nutritional evaluation of snacks from corn flour produced by village texturizer
Corporate authors (Thai): Kasetsart University, Bangkok (Thailand)
Department of Agriculture, Bangkok (Thailand)
Department of Agricultural Extension, Bangkok (Thailand)
International Maize and Wheat Improvement Center (CIMMYT)
Citation: Thailand National Corn and Sorghum Program 1989 Annual Report, Bangkok (Thailand), p. 580-600
Issue Date: 1989
Language: eng
Keywords: corn
maize
corn flour
village texturizer
nutritional value
corn snack
Subject Classification(ASC): Q02
Q04
AGROVOC: Corn flour
Snack foods
Stabilizers
Food processing
Nutritive value
แป้งข้าวโพด
อาหารขบเคี้ยว
สารเสริมความคงตัว
กรรมวิธีการผลิตอาหาร
คุณค่าทางโภชนาการ
Availability : *National Corn and Sorghum Research Center, Nakhon Ratchasima (Thailand); REF SB191 M2 K3 1989
Availability: ศูนย์วิจัยข้าวโพดและข้าวฟ่างแห่งชาติ; REF SB191 M2 K3 1989
Appears in Collections:Proceedings and Research Report of Corn and Sorghum

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