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

由 Phimolsiripol Y., Siripatrawan U., Cleland D.J.
出版 2014

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

由 Phimolsiripol Y., Siripatrawan U., Henry C.J.K.
出版 2014

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

由 Phimolsiripol Y., Siripatrawan U., Henry C.J.K.
出版 2014

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

由 Phimolsiripol Y., Siripatrawan U., Teekachunhatean S., Wangtueai S., Seesuriyachan P., Surawang S., Laokuldilok T., Regenstein J., Henry C.
出版 2017