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|Title:||Quality Assessment of Thai Waxes with Herbs||Authors:||Sittijityothin, Patcharee||Issue Date:||2008||Publisher:||Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
|Source:||Patcharee Sittijityothin (2008) Quality Assessment of Thai Waxes with Herbs. University of the Thai Chamber of Commerce Journal Vol.28 No.3.||Journal:||University of the Thai Chamber of Commerce Journal||Abstract:||Thai waxes with a mixture of herb extract added, including phlai - phrayayor andturmeric - phlai in ratios between 20 : 80 to 80 : 20, were investigated for their qualities. Theproducts with a higher proportion of phlai and phrayayor were preferred for their colorand aroma attributes. The storage study showed there were no significant differences(p>0.05) for general characteristics, color, aroma, consistency, separation, coagulationand deterioration among Thai waxes with turmeric and phlai extract in ratios between30 : 70 to 10 : 90 after 3 months storage. Thai waxes with phlai and phrayayor extract inthe ratios of 20 : 80 and 10 : 90 tended to decrease in color and aroma scores (p<0.05)after 2 and 3 months storage.||URI:||https://scholar.utcc.ac.th/handle/6626976254/3972||ISSN:||0125-2437||Rights:||This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.|
|Appears in Collections:||JEO: Journal Articles|
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