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Issue DateTitleAuthor(s)
12013Combined effect of honey and O2 absorber packaging on storage quality of chocolate sponge cakeUsamas Jariyawaranugoon 
22013Quality of light pork sausages containing konjac flour improved by texturizing ingredientsอดิศักดิ์ เอกโสวรรณ 
32015Optimization of Textural Properties of Konjac Gels Formed with κCarrageenan or Xanthan and Xylitol as Ingredients in Jelly Drink Processingอดิศักดิ์ เอกโสวรรณ 
42014Optimization of konjac gel texture prepared withκcarrageenan and sweeteners and their applications in orange jellyอดิศักดิ์ เอกโสวรรณ ; อัญชัน ชุณหะหิรัณย์ 
52012Chromium(VI) Removal from Synthetic Wastewater by Adsorption with Activated Litchi Chinensis Shell and Seed CarbonsLaowachirasuwan, Katsiri
62015Effect of freezing on quality of osmotically dehydrated banana slicesUsamas Jariyawaranugoon 
72015Role of Konjac flour on emulsifying property of milk and egg white proteins and sensory acceptance of glutenfreecakesอดิศักดิ์ เอกโสวรรณ 
82013Effect of enzyme treatment on guava juice production using response surface methodologyอดิศักดิ์ เอกโสวรรณ ; อัญชัน ชุณหะหิรัณย์ 
92013The Effect of Blending Rice Flour with Bambara Groundnut Flour on the Quality of Flat Rice NoodlesEkthamasut, Kamontip 
102012Effect of Heat Processing on Chemicaland Functional Properties of BambaraGroundnut FlourEkthamasut, Kamontip