แสดงข้อมูลผลงานตีพิมพ์ อ้างอิงจากฐาน pubswatch.psu.ac.th
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Kaewmanee, T., Benjakul, S., Visessanguan, W. and Gamonpilas, C. (2013). Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk. FOOD AND BIOPROCESS TECHNOLOGY, 6(2), 367-376. Cited: 35 doi: https://doi.org/10.1007/s11947-011-0667-7 | ||
| 2 | Bagnasco, L., Pappalardo, VM., Meregaglia, A., Kaewmanee, T., Ubiali, D., Speranza, G. and Cosulich, ME. (2013). Use of food-grade proteases to recover umami protein-peptide mixtures from rice middlings. FOOD RESEARCH INTERNATIONAL, 50(1), 420-427. Cited: 21 doi: https://doi.org/10.1016/j.foodres.2012.11.007 | ||
| รวม WoS/ISI 2 รายการ 56 citations | |||
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