Shelf life determination of frozen bread dough stored under fluctuating temperature conditions

بواسطة Phimolsiripol Y.
منشور في 2014

Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran

بواسطة Phimolsiripol Y., Mukprasirt A., Schoenlechner R.
منشور في 2014

Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions

بواسطة Phimolsiripol Y., Siripatrawan U., Cleland D.J.
منشور في 2014

Optimization of enzymatic production of fructooligosaccharides from longan syrup

بواسطة Surin S., Seesuriyachan P., Thakeow P., Phimolsiripol Y.
منشور في 2014

Verification of a simple product weight loss model for refrigerated storage of foods

بواسطة Phimolsiripol,Y., Love,R.J., Cleland,D.J.
منشور في 2015

Effect of extraction and concentration processes on properties of longan syrup

بواسطة Surin,S., Thakeow,P., Seesuriyachan,P., Angeli,S., Phimolsiripol,Y.
منشور في 2015

Nonthermal plasma for pesticide and microbial elimination on fruits and vegetables: an overview

بواسطة Phan K., Phan H., Brennan C., Phimolsiripol Y.
منشور في 2017

Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system

بواسطة Phimolsiripol Y., Siripatrawan U., Henry C.J.K.
منشور في 2014

Verification of a simple product weight loss model for refrigerated storage of foods

بواسطة Phimolsiripol Y., Love R.J., Cleland D.J.
منشور في 2014

Crude malva nut gum affects pasting and textural properties of wheat flour in the presence or absence of sodium chloride

بواسطة Phimolsiripol Y., Siripatrawan U., Henry C.J.K.
منشور في 2014

Effect of extraction and concentration processes on properties of longan syrup

بواسطة Surin S., Thakeow P., Seesuriyachan P., Angeli S., Phimolsiripol Y.
منشور في 2014

Effect of non-thermal plasma on physicochemical properties of nam dok mai mango

بواسطة Kim K., Tai H., Uthaichana K., Phimolsiripol Y.
منشور في 2017

Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatments

بواسطة Laokuldilok T., Potivas T., Kanha N., Surawang S., Seesuriyachan P., Wangtueai S., Phimolsiripol Y., Regenstein J.
منشور في 2017

Physical, chemical and sensory characterization of the thai-crispy pork rind 'Kaeb Moo'

بواسطة Sriwattana,S., Utama-ang,N., Thakeow,P., Senapa,J., Phimolsiripol,Y., Surawang,S., Pongsirikul,I., Angeli,S.
منشور في 2015

Technological properties, in vitro starch digestibility and in vivo glycaemic index of bread containing crude malva nut gum

بواسطة Phimolsiripol Y., Siripatrawan U., Teekachunhatean S., Wangtueai S., Seesuriyachan P., Surawang S., Laokuldilok T., Regenstein J., Henry C.
منشور في 2017

Development of a concentrated strawberry beverage fortified with longan seed extract

بواسطة Sriwattana S., Sriwattana S., Phimolsiripol Y., Pongsirikul I., Pongsirikul I., Utama-ang N., Utama-ang N., Surawang S., Surawang S., Decharatanangkoon S., Chindaluang Y., Senapa J., Senapa J., Wattanatchariya W., Angeli S., Thakeow P.
منشور في 2015