Effect of incorporation of unripe plantain and mung bean malt flours on wheat flour on the chemical, physical and sensory properties of cookies
พ.ศ. 2562
Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product
มหาวิทยาลัยแม่ฟ้าหลวง พ.ศ. 2557
Peanut butter incorporation as substitute for shortening in biscuits: Composition and acceptability studies
พ.ศ. 2556
Effect of Pectin Contents on Properties of Biodegradable Thermoplastic Mung Bean Starch/low-density Polyethylene Blends Using Injection Molding Technique