Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps

by Hataitip Nimitkeatkai, Kannika Pasada, Amnat Jarerat
Published 2022

Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms

by Chutikarn Kapcum, Kannika Pasada, Pearploy Kantiwong, Buraporn Sroysang, Jiratchaya Phiwtawee, Manop Suphantharika, Prasanna D. Belur, Esperanza Maribel G. Agoo, Jose Isagani Belen Janairo, Rungtiwa Wongsagonsup
Published 2022