ทำไมต้อง IFRPD

แหล่งค้นหาข้อมูลวิจัย และนวัตกรรม

• ผลงานวิจัยและนวัตกรรม
• ผลงานตีพิมพ์
• ผลงานทรัพย์สินทางปัญญา

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  Sustainable Approach to Prolong Cold Storage Shelf Life of Plant-Based Meat Using Lactic Acid Bacteria
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  Enhanced Nutritional and Bioactive Properties of Riceberry Rice Amazake Lactic Fermented with Thermotolerant Pediococcus acidilactici FSPO-PJ1
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  Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (Ipomoea batatas L.): Steaming Versus Air-Frying
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  Freeze-dried plant-based yogurts from whole and dehulled black mung beans (Vigna mungo L.): bioactive properties, in vitro protein digestibility, and functional innovation
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  Structure–Function Relationships in High-Moisture Meat Analogues: Effects of Soybean Residue (Okara) on Plant Protein–Starch Gels
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  Modification of a Hybrid Dryer into Fluidized Bed Agglomerator with the Application to the Coconut Milk Powder Agglomeration
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  Biochemical composition and functional properties of pumpkin (Cucurbita sp.) seed yogurt: a functional plant-based product
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  Exploring effects of chickpea-derived crude oligosaccharides on gut microbiota and their potential in cashew nut yogurt-like product development
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  Antioxidant and antibacterial potential of Chromolaena odorata (L.) medicinal plant extracts
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  Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility Properties