Physicochemical and sensory quality evaluation of chapati (Indian flat bread) produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume and wheat composite flours
Universiti Sains Malaysia พ.ศ. 2558
Nutritional qualities, antioxidant properties and sensory acceptability of fresh wheat noodles formulated with rice bran
พ.ศ. 2563
Mineral availability, dietary fiber contents, and short-chain fatty acid fermentation products of Caulerpa lentillifera and Kappaphycus alvarezii seaweeds
พ.ศ. 2563
Nutritional qualities of common edible cephalopods at the Arabian Sea
พ.ศ. 2559
Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids
มหาวิทยาลัยมหิดล พ.ศ. 2558
Quality attributes of fufu (fermented cassava) flour supplemented with bambara flour
พ.ศ. 2557
The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed
พ.ศ. 2563
Changes in chemical composition and amino acid content of soy protein isolate (SPI) from tempeh
Universiti Teknologi MARA พ.ศ. 2561
Chemical and Sensory Properties Evaluation of Pandesal Bread Produced From Wheat and Milkfish (Chanos chanos) Flour Mixtures
พ.ศ. 2561
Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the philippines