Characterization of modified cassava flour (Mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes
พ.ศ. 2563
Effect of pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins
พ.ศ. 2561
Effect of gluten free composite flour and egg replacer on physicochemical and sensory properties of cakes
พ.ศ. 2559
Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits
พ.ศ. 2564
Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties
มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ พ.ศ. 2559
Effects of dough improvers on micro-structural, textural, rheological, and baking properties of frozen dough with virgin coconuts oil