Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method

Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method

จำนวนผู้เข้าชม : 97

Improvement in the Sequential Extraction of Phycobiliproteins from Arthrospira platensis Using Green Technologies

Improvement in the Sequential Extraction of Phycobiliproteins from Arthrospira platensis Using Green Technologies

จำนวนผู้เข้าชม : 92

Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum

Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum

จำนวนผู้เข้าชม : 80

Arthrospira Cell Residues for Lactic Acid Fermentation as Bioproducts From Waste Utilization

Arthrospira Cell Residues for Lactic Acid Fermentation as Bioproducts From Waste Utilization

จำนวนผู้เข้าชม : 71

Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment

Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment

จำนวนผู้เข้าชม : 88

Antioxidative Capacity of Soyfoods and Soy Active Compounds

Antioxidative Capacity of Soyfoods and Soy Active Compounds

จำนวนผู้เข้าชม : 85

Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity

Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity

จำนวนผู้เข้าชม : 90

Rheological properties of pastes and gels of rice flour with varied amylose contents

Rheological properties of pastes and gels of rice flour with varied amylose contents

จำนวนผู้เข้าชม : 100

Influence of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein-based meat extender: An optimization approach

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 : 69

Arthrospira platensis Mutagenesis for Protein and C-Phycocyanin Improvement and Proteomics Approaches

Arthrospira platensis Mutagenesis for Protein and C-Phycocyanin Improvement and Proteomics Approaches

จำนวนผู้เข้าชม : 109

Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks

Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks

จำนวนผู้เข้าชม : 102

Analysis of Phytonutrients, Anti-Mutagenic and Chemopreventive Effect of Tropical Fruit Extracts

Analysis of Phytonutrients, Anti-Mutagenic and Chemopreventive Effect of Tropical Fruit Extracts

จำนวนผู้เข้าชม : 73