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
Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour
Universiti Teknologi MARA พ.ศ. 2557
Physico-chemical and sensory quality of mung bean (Vigna radiata) enriched stirred yoghurt
พ.ศ. 2561
Quality characteristics and storage stability of reduced-calorie mung bean marzipan incorporated with konjac flour and pumpkin
พ.ศ. 2560
Nutritional and anti-nutritional evaluation of cookies prepared from okara, red teff and wheat flours
พ.ศ. 2561
Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour
พ.ศ. 2562
Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit
พ.ศ. 2556
Comparison of Sensory Characteristics of Mung Bean Sprouts and Sunflower Sprouts
มหาวิทยาลัยแม่ฟ้าหลวง พ.ศ. 2561
Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids
มหาวิทยาลัยมหิดล พ.ศ. 2558
Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits