| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | A proof of the Minkowski inequalities based on convex homogeneous functions SEPPO JUHANI KARRILA : 40% TAEWEE TONGDANG : 25%,ALEX KARRILA : 35% (2022). Thai Journal of Mathematics, Special issue: the 1(-), 98-105. Quartile: Q4 | ||
| 2 | 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 | ||
| 3 | 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 | ||
| 4 | Effect of pretreatment with ultrasound on antioxidant properties of black glutinous rice water extracts TAEWEE TONGDANG KARRILA : 50% SEPPO JUHANI KARRILA : 25%,SUHINEE BENCHAHEM : 25% (2015). International Food Research Journal, 22(6), 2371-2380. Quartile: Q2 | ||
| 5 | Effects of fish species on the characteristics of fish cracker THAMMARAT KAEWMANEE : 60% TAEWEE TONGDANG KARRILA : 20%,SOOTTAWAT BENJAKUL : 20% (2015). na, 2015(22), 2078-2087. Quartile: Q2 | ||
| 6 | Properties of gels from mixed agar and fish gelatin TEWEE THONGDANG KARRILA : 45% NICHAPAT SOMBOON : 25%,THAMMARAT KAEWMANEE : 10%,SEPPO JUHANI KARRILA : 20% (2014). International Food Research Journal, 21(2), 485-492. | ||
| 7 | Cracker “Keropok”: A review on factors influencing expansion TEWEE THONGDANG KARRILA : 100% (2011). International Food Research Journal, 18(3), 825-836. | ||
| 8 | Physical, chemical and antioxidant properties of pigmented rice
grown in Southern Thailand
TEWEE THONGDANG KARRILA : 40% PATCHARIN PAKDEECHANUAN : 20%,SANCHAI YODMANEE : 40% (2011). International Food Research Journal , 18(3), 869-874. | ||
| รวม 8 รายการ | |||
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