แสดงข้อมูลผลงานตีพิมพ์ อ้างอิงจากฐาน pubswatch.psu.ac.th
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2011). Effect of NaCl on thermal aggregation of egg white proteins from duck egg. FOOD CHEMISTRY, 125(2), 706-712. Cited: 69 doi: https://doi.org/10.1016/j.foodchem.2010.09.072 | ||
| 2 | Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2011). Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg. JOURNAL OF FOOD SCIENCE, 76(2), S139-S147. Cited: 59 doi: https://doi.org/10.1111/j.1750-3841.2010.01975.x | ||
| รวม WoS/ISI 2 รายการ 128 citations | |||
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