Effects of drying temperature on quality parameters of Thai fermented fish dip (Jaew Bong)
Fermented fish dip is a popular condiment in Thailand and the Lao People’s Democratic Republic. Thai fermented fish dip (TFFD), can be dried to increase its shelf life and ease of transportation. Dried TFFD can be rehydrated to return the powder to its original, paste-like form. Pre-cooked TFFD past...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2020-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/769 |