Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound
พ.ศ. 2559
Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids
มหาวิทยาลัยมหิดล พ.ศ. 2558
Assessment of different methods for determining the capacity of water absorption of ingredients and additives used in the meat industry
พ.ศ. 2558
Development of cheese bread with the addition of guar gum and xanthan gum as a substitute for partial fat
พ.ศ. 2558
Effect of different hydrocolloids on the physicochemical properties, microbiological quality and sensory acceptance of fermented cassava (tapai ubi) ice cream