Utilization of mathematical models to evaluate the acceptance and physicochemical parameters for the development of a beverage made from cashew nut
พ.ศ. 2561
Evaluation of physicochemical, rheological and sensory properties of wafer cream by replacing cocoa powder with carob pod and chicory root powders
พ.ศ. 2562
Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours
พ.ศ. 2558
Sensorial and physical properties of coconut-milk ice cream modified with fat replacers
มหาวิทยาลัยสงขลานครินทร์ พ.ศ. 2560
Product Optimization of Yogurt Ice Cream flavored with Fermented Cacao Butter (Theobroma cacao L.)
พ.ศ. 2561
Edible coating with coconut water to preserve probiotic strains and sensory characteristics of minimally processed carrots
พ.ศ. 2562
Development and physical analysis of high fiber bread incorporated with cocoa (Theobroma cacao sp.) pod husk powder
Universiti Malaysia Terengganu พ.ศ. 2556
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 replacing wheat flour with coconut flour to carrot cake on in vitro starch digestion rate and sensory evaluation