Comparative properties of cakes prepared from rice flour and wheat flour

by Saiyavit Varavinit, Sujin Shobsngob
Published 2018

Effect of osmotic pressure on starch: New method of physical modification of starch

by Chirdchan Pukkahuta, Sujin Shobsngob, Saiyavit Varavinit
Published 2018

Morphological Properties of Acid-modified Tapioca Starch

by Napaporn Atichokudomchai, Sujin Shobsngob, Saiyavit Varavinit
Published 2018

Studies of flavor encapsulation by agents produced from modified sago and tapioca starches

by Saiyavit Varavinit, Narisa Chaokasem, Sujin Shobsngob
Published 2018

Influence of Freezing and Thawing Techniques on Stability of Sago and Tapioca Starch Pastes

by Saiyavit Varavinit, Surangrak Anuntavuttikul, Sujin Shobsngob
Published 2018

Preparation and physicochemical properties of dialdehyde tapioca starch

by Rungtiwa Wongsagon, Sujin Shobsngob, Saiyavit Varavinit
Published 2018

Amylose/amylopectin simple determination in acid hydrolyzed tapioca starch

by Karntarat Wuttisela, Sujin Shobsngob, Wannapong Triampo, Darapond Triampo
Published 2018

A study of some physicochemical properties of high-crystalline tapioca starch

by Napaporn Atichokudomchai, Sujin Shobsngob, Pavinee Chinachoti, Saiyavit Varavinit
Published 2018

Preparation and characterization of annealed-enzymatically hydrolyzed tapioca starch and the utilization in tableting

by Tuangporn Tukomane, Prakan Leerapongnun, Sujin Shobsngob, Saiyavit Varavinit
Published 2018

Zeta potential (ζ) and pasting properties of phosphorylated or crosslinked rice starches

by Rungtiwa Wongsagonsup, Sujin Shobsngob, Bovornlak Oonkhanond, Saiyavit Varavinit
Published 2018

Characterization and utilization of acid-modified rice starches for use in pharmaceutical tablet compression

by Hatairat Puchongkavarin, Wolfgang Bergthaller, Sujin Shobsngob, Saiyavit Varavinit
Published 2018

Comparative study of pasting and thermal transition characteristics of osmotic pressure and heat-moisture treated corn starch

by Chirdchan Pukkahuta, Bussawan Suwannawat, Sujin Shobsngob, Saiyavit Varavinit
Published 2018

Zeta potential (ζ) analysis for the determination of protein content in rice flour

by Rungtiwa Wongsagonsup, Sujin Shobsngob, Bovornlak Oonkhanond, Saiyavit Varavinit
Published 2018

Freezing and thawing conditions affect the gel stability of different varieties of rice flour

by Saiyavit Varavinit, Sujin Shobsngob, Warunee Varanyanond, Pavinee Chinachoti, Onanong Naivikul
Published 2018

Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of thai rice

by Saiyavit Varavinit, Sujin Shobsngob, Warunee Varanyanond, Pavinee Chinachoti, Onanong Naivikul
Published 2018

Preparation, pasting properties and freeze-thaw stability of dual modified crosslink-phosphorylated rice starch

by Pawinee Deetae, Sujin Shobsngob, Warunee Varanyanond, Pavinee Chinachoti, Onanong Naivikul, Saiyavit Varavinit
Published 2018