Effect of selected sago starch modifications on its properties and quality of instant ‘keropok lekor’
Universiti Malaysia Terengganu พ.ศ. 2560
Development of wet noodles based on cassava flour
พ.ศ. 2556
Textural and cooking qualities of noodles made with soy flour and hydroxypropyl methylcellulose
พ.ศ. 2562
Suitability of wheat flour blends with malted and fermented cowpea flour for noodle making
พ.ศ. 2559
Quality evaluation of flat rice noodles (kway teow) prepared from Bario and Basmati rice
พ.ศ. 2557
Formulation and characterization of emergency food based on instan corn flour supplemented by instan tempeh (or soybean) flour
พ.ศ. 2561
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
The Reducing of Starch Retrogradation for Wide Strip Rice Noodle Production under Cold Storage
มหาวิทยาลัยราชภัฏพิบูลสงคราม พ.ศ. 2559
Technological quality of bread from rice flour with Spirulina
พ.ศ. 2557
Incorporation of microalgae and seaweed in instant fried wheat noodles manufacturing: Nutrition and culinary properties study