Arthrospira Cell Residues for Lactic Acid Fermentation as Bioproducts From Waste Utilization
จำนวนผู้เข้าชม : 116
Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment
จำนวนผู้เข้าชม : 163
Antioxidative Capacity of Soyfoods and Soy Active Compounds
จำนวนผู้เข้าชม : 134
Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity
จำนวนผู้เข้าชม : 173
Rheological properties of pastes and gels of rice flour with varied amylose contents
จำนวนผู้เข้าชม : 175
Influence of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein-based meat extender: An optimization approach
จำนวนผู้เข้าชม : 106
Arthrospira platensis Mutagenesis for Protein and C-Phycocyanin Improvement and Proteomics Approaches
จำนวนผู้เข้าชม : 247
Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks
จำนวนผู้เข้าชม : 153
Analysis of Phytonutrients, Anti-Mutagenic and Chemopreventive Effect of Tropical Fruit Extracts
จำนวนผู้เข้าชม : 114