Innovation to Pisang Barlin (Musa Acuminata AA) as The Substitute Flour
พ.ศ. 2560
The Substitution of Wheat Flour with Mixed-Cassava (Manihot utilissima) and Red Beans-Flour (Phaseolus vulgaris L.) Toward The Characteristics of Instant Noodles
พ.ศ. 2557
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
Bread with flour obtained from green banana with its peel as partial substitute for wheat flour: Physical, chemical and microbiological characteristics and acceptance
พ.ศ. 2559
The Development of Khanom-Pum with Sangyod Rice Replacement
Peanut butter incorporation as substitute for shortening in biscuits: Composition and acceptability studies
พ.ศ. 2556
Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits
พ.ศ. 2564
Characterization of modified cassava flour (Mocaf)-based biscuits substituted with soybean flour at varying concentrations and particle sizes
พ.ศ. 2563
Development of wet noodles based on cassava flour
พ.ศ. 2556
Mango (Mangifera indica) Stone Kernel Flour - A Novel Food Ingredient