| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Effect of blending and pregelatinizing order on properties of pregelatinized starch from rice and cassava TAEWEE TONGDANG KARRILA : 50% SEPPO JUHANI : 20%,HUY THANH TO : 25%,NGA H. LONG : 5% (2020). Food Research, 4(1), 102 -112. Quartile: Q4 | ||
| 2 | Variety difference of physiochemical and cooking properties of selected brown rice from Thailand and Malaysia SIWAPORN PINKAEW : 50% TAEWEE TONGDANG : 25%,MADAN KUMAR : 20%,WAN ROSLI : 5% (2020). Food research, 4(3), 630-635. Quartile: Q4 | ||
| รวม 2 รายการ | |||
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