Formula optimization for garlic and pepper-flavoured puffed snacks
Herbs show high potential as functional ingredients in Thai snacks. Garlic was the most preferred herb in snacks, followed by holy basil, and pepper. This study was to determine the amount of spices such as garlic and pepper to be added to the products to beneficially improve the health status of th...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2006-03-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.sjst.psu.ac.th/journal/28_suppl1_pdf/09_garlic_and_pepper.pdf |