Technological quality of bread from rice flour with Spirulina
พ.ศ. 2557
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
Effect of different hydrocolloids on the physicochemical properties, microbiological quality and sensory acceptance of fermented cassava (tapai ubi) ice cream
Universiti Malaysia Terengganu พ.ศ. 2557
Effect of flour chia (Salvia hispanica L.) as a partial substitute gum in gluten free breads
พ.ศ. 2561
Effect of soybean flour on physico-chemical, functional, and rheological properties of composite flour from rice, sweet potato, and potato
พ.ศ. 2559
Effects of maltodextrin and trehalose on the physical properties of chinese steamed bread made from frozen doughs
Universiti Sains Malaysia พ.ศ. 2556
Role of xanthan gum on physicochemical and rheological properties of rice bran oil emulsion
Universiti Putra Malaysia พ.ศ. 2559
Development of cheese bread with the addition of guar gum and xanthan gum as a substitute for partial fat
พ.ศ. 2558
Effect of Hom Nil rice flour moisture content, barrel temperature and screw speed of a single screw extruder on snack properties
มหาวิทยาลัยบูรพา พ.ศ. 2558
Evaluating chemical properties of all bread types in Hamedan bakeries