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Suttida Wittanalai
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Suttida Wittanalai
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Suttida Wittanalai
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Selection of starter cultures for the production of vegetarian kapi, a thai fermented condiment
by
Suttida
Wittanalai
,
Nopakarn Chandet
,
Nuansri Rakariyatham
Published 2018
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2
Characterization of Soybean Kapi During Fermentation with Bacillus spp.
by
Suttida
Wittanalai
,
Richard L. Deming
,
Nuansri Rakariyatham
Published 2018
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3
Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment
by
Suttida
Wittanalai
,
Nuansri Rakariyatham
,
Richard L. Deming
Published 2018
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