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

由 Yuthana Phimolsiripol, Ubonrat Siripatrawan, Donald J. Cleland
出版 2018

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

由 Yuthana Phimolsiripol, Ubonrat Siripatrawan, C. Jeya K. Henry
出版 2018

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

由 Yuthana Phimolsiripol, Ubonrat Siripatrawan, Supanimit Teekachunhatean, Sutee Wangtueai, Phisit Seesuriyachan, Suthat Surawang, Thunnop Laokuldilok, Joe M. Regenstein, Christiani Jeyakumar Henry
出版 2018

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

由 Yuthana Phimolsiripol, Ubonrat Siripatrawan, Supanimit Teekachunhatean, Sutee Wangtueai, Phisit Seesuriyachan, Suthat Surawang, Thunnop Laokuldilok, Joe M. Regenstein, Christiani Jeyakumar Henry
出版 2018

Physical and antimicrobial properties of chitosan film containing cinnamaldehyde

由 Akasith Leerahawong
出版 2014

Effects of freezing rate and fluctuating storage temperature on quality of frozen bread dough and applications of artificial neural network for quality prediction

由 Yuthana Phimolsiripol
出版 2014