Gluten-free noodle made from gathotan flour: Antioxidant activity and effect of consumption on blood glucose level
พ.ศ. 2557
Texture, sensory, antioxidant, and blood glucose profile of gluten-free taro and banana noodles using gathotan flour as texturing agent
พ.ศ. 2561
Functional properties of gluten-free gathotan noodle: Lipid profile and satiety power
พ.ศ. 2560
Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour
พ.ศ. 2557
Textural and cooking qualities of noodles made with soy flour and hydroxypropyl methylcellulose
พ.ศ. 2562
Development of wet noodles based on cassava flour
พ.ศ. 2556
Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour
พ.ศ. 2562
Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour
พ.ศ. 2557
Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars
พ.ศ. 2557
Study on the Quality of Instant Noodles Made from Riau Local Corn Flour and Sago Starch