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
Nutritional composition and sensory quality evaluation of Philippine Choco Chiffon Cake
พ.ศ. 2563
Optimization and consumer acceptability of carob powder as cocoa substitute in lactose-free cashew nut almonds-based beverage
พ.ศ. 2561
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 replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit
พ.ศ. 2556
Physicochemical and sensory analyses of high fibre bread incorporated with corncob powder
Universiti Putra Malaysia พ.ศ. 2562
Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers
Universiti Malaysia Terengganu พ.ศ. 2560
Assessment of physicochemical and sensory characteristics of foam-mat dried papaya fruit powder