Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour
พ.ศ. 2557
Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours
พ.ศ. 2558
Physicochemical Characteristics of Composite Flour Made from Cassava, Sweet Potato, Corn and Rice Bran
พ.ศ. 2557
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
Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit
พ.ศ. 2556
Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread
พ.ศ. 2557
Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits
พ.ศ. 2557
Effects of cassava chips fermentation conditions on the produced flour properties
พ.ศ. 2559
Quality attributes of fufu (fermented cassava) flour supplemented with bambara flour