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Effect of Process Parameters on Properties of Crude Malva Nut Powder
and Its Application as Thickening Agent in Batter
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1œ´„«¹„¬µž¦· µÃš £µ‡ª·µÁš‡ÃœÃ¨¥¸ °µ®µ¦ ‡–³°»˜µ®„¦¦¤Á„¬˜¦ ¤®µª·š¥µ¨´¥Š ¨µœ‡¦·œš¦r Š ¨µ 90112
Master’s Degree Student, Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, 90112.
*Corresponding author: Ú¦«´¡šr 0 7428 6330 E-mail:sirirat_pp@hotmail.com
2¦«.—¦.£µ‡ª·µÁš‡ÃœÃ¨¥¸°µ®µ¦ ‡–³°»˜µ®„¦¦¤Á„¬˜¦ ¤®µª· š¥µ¨´¥Š ¨µœ‡¦·œš¦r Š ¨µ 90112
Assoc.Prof. Dr., Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, 90112.
3°µ‹µ¦¥r —¦.£µ‡ª·µÁš‡ÃœÃ¨¥¸°µ®µ¦ ‡–³°»˜µ®„¦¦¤Á„¬˜¦ ¤®µª·š¥µ¨´¥Š ¨µœ‡¦·œš¦r Š ¨µ 90112
Dr., Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, 90112.