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āļāļēāļĢāļĻāļķāļāļĐāļēāļāļēāļĢāļ›āļĢāļąāļšāļ›āļĢāļļāļ‡āļĢāļŠāļŠāļēāļ•āļīāļ‚āļ­āļ‡āđ„āļŪāđ‚āļ”āļĢāđ„āļĨāđ€āļ‹āļ—āđ€āļ™āļ·āđ‰āļ­āļŦāļ­āļĒāļĨāļēāļĒāđ‚āļ”āļĒāđƒāļŠāđ‰āđ€āļ­āļ™āđ„āļ‹āļĄāđŒāļāļģāļˆāļąāļ”āļĢāļŠāļ‚āļĄ = Study on flavour development of baby clam meat hydrolysate by debittering enzyme / āļāļļāļ“āļ‘āļĩāļĢāļē āļ•āļąāļ™āļ•āļīāļšāļļāļ•āļĢ, āļˆāļĩāļĢāļ“āļē āļˆāļīāļĢāļŠāļ§āļąāļŠāļ”āļīāđŒ, āļ‘āļīāļĄāļ āđŒāļž...
Author
āļāļļāļ“āļ‘āļĩāļĢāļē āļ•āļąāļ™āļ•āļīāļšāļļāļ•āļĢ.
Published
2550.
Call Number
āļ›āļž. āļ712āļ 2550
Location
āļŦāđ‰āļ­āļ‡āļŠāļĄāļļāļ”āļŠāļģāļ™āļąāļāļāļēāļĢāđ€āļĢāļĩāļĒāļ™āļĢāļđāđ‰āļ•āļĨāļ­āļ”āļŠāļĩāļ§āļīāļ•āļŊ
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āļāļēāļĢāļĻāļķāļāļĐāļēāļāļēāļĢāđ„āļŪāđ‚āļ”āļĢāđ„āļĨāļ‹āđŒāđ€āļ™āļ·āđ‰āļ­āļŦāļ­āļĒāļĨāļēāļĒāļ”āđ‰āļ§āļĒāđ€āļ­āļ™āđ„āļ‹āļĄāđŒāļ—āļēāļ‡āļāļēāļĢāļ„āđ‰āļē āđāļĨāļ°āļœāļ‡āļ—āļģāđƒāļŦāđ‰āđ€āļ™āļ·āđ‰āļ­āļ™āļļāđˆāļĄ āđ€āļžāļ·āđˆāļ­āļœāļĨāļīāļ•āļŦāļ­āļĒāļĨāļēāļĒāļŠāļāļąāļ”āļŠāļģāļŦāļĢāļąāļšāļ—āļģāļ‹āļ­āļŠ = Study on baby clam meat hydrolysis by commercial enzyme preparations and meat tenderizer to pro...
Author
āļ§āļīāļ āļąāļ•āļĢāļē āđ€āļ§āļĻāļāļēāļ§āļĩ.
Published
2550.
Call Number
EProject
Location
āļŦāđ‰āļ­āļ‡āļŠāļĄāļļāļ”āļŠāļģāļ™āļąāļāļāļēāļĢāđ€āļĢāļĩāļĒāļ™āļĢāļđāđ‰āļ•āļĨāļ­āļ”āļŠāļĩāļ§āļīāļ•āļŊ
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āļāļēāļĢāđ„āļŪāđ‚āļ”āļĢāđ„āļĨāļ‹āđŒāđ‚āļ›āļĢāļ•āļĩāļ™āļŠāļāļąāļ”āļˆāļēāļāļ–āļąāđˆāļ§āđ€āļŦāļĨāļ·āļ­āļ‡āđāļĨāļ°āļāļēāļĢāļāļģāļˆāļąāļ”āļĢāļŠāļ‚āļĄāļ”āđ‰āļ§āļĒāđ€āļ­āļ™āđ„āļ‹āļĄāđŒāļ—āļēāļ‡āļāļēāļĢāļ„āđ‰āļē = Enzymatic hydrolysis of soy protein isolate and debittering of the hydrolysate using commercial enzyme preparation / āļāļąāļ•āļ•āļīāļāļē āļāļī...
Author
āļāļąāļ•āļ•āļīāļāļē āļāļīāđˆāļ‡āļ—āļ­āļ‡.
Published
2550.
Call Number
āļ›āļž. āļ387āļ 2550
Location
āļŦāđ‰āļ­āļ‡āļŠāļĄāļļāļ”āļŠāļģāļ™āļąāļāļāļēāļĢāđ€āļĢāļĩāļĒāļ™āļĢāļđāđ‰āļ•āļĨāļ­āļ”āļŠāļĩāļ§āļīāļ•āļŊ
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āļ„āļ§āļēāļĄāļŠāļąāļĄāļžāļąāļ™āļ˜āđŒāļĢāļ°āļŦāļ§āđˆāļēāļ‡āļŠāļ āļēāļ§āļ°āļāļēāļĢāļĨāļ§āļāļ•āđˆāļ­āļāļīāļˆāļāļĢāļĢāļĄāļ‚āļ­āļ‡āđ€āļ­āļ™āđ„āļ‹āļĄāđŒ Lipoxygenase āđāļĨāļ° Peroxidase āđƒāļ™āļ™āđ‰āļģāļ™āļĄāļ–āļąāđˆāļ§āđ€āļ‚āļĩāļĒāļ§ = Relationship between blanching conditions and peroxidase and lipoxygenase activities in mung bean milk...
Author
āļĢāļąāļŠāļ”āļēāļžāļĢ āļ—āļ­āļ‡āļˆāļąāļ™āļ—āļĢāđŒ.
Published
2550.
Call Number
āļ›āļž. āļĢ331āļ„ 2550
Location
āļŦāđ‰āļ­āļ‡āļŠāļĄāļļāļ”āļŠāļģāļ™āļąāļāļāļēāļĢāđ€āļĢāļĩāļĒāļ™āļĢāļđāđ‰āļ•āļĨāļ­āļ”āļŠāļĩāļ§āļīāļ•āļŊ
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