Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate
มหาวิทยาลัยสงขลานครินทร์ พ.ศ. 2560
Survival of encapsulated potentially probiotic Lactobacillus plantarum D6SM3 with bioemulsifier derived from spent yeast in simulated gastrointestinal conditions
มหาวิทยาลัยสงขลานครินทร์ พ.ศ. 2558
Emulsifying properties of extracted Okra (Abelmoschus esculentus L.) mucilage of different maturity index and its application in coconut milk emulsion
Universiti Teknologi MARA พ.ศ. 2558
Comparative study of nutritional profiles and phytochemical components of raw, blanched and fermented flour from the leaves of moringa oleifera lam
พ.ศ. 2556
A study on the nutrient substances of sea cucumber Stichopus variegatus flour using vacuum oven
พ.ศ. 2561
Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains
พ.ศ. 2560
Chemical, technological and nutritional quality of sausage processed with surimi
พ.ศ. 2558
Effect of processing methods on antinutrients and oligosaccharides contents and protein digestibility of the flours of two newly developed bambara groundnut cultivars
พ.ศ. 2560
Microbiological profile of retail sliced dry sausages in Ethiopia