| 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 | Functional and physicochemical properties of Durian seed flour
blended with cassava starch TAEWEE TONGDANG KARRILA : 50% SEPPO JUHANI : 12%,PAWEENA LEEMUD : 30%,THAMMARAT KAEWMANEE : 8% (2020). Journal of Food Measurement and Characterization, 14(1), 388-400. Quartile: Q3 | ||
| 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 powdering on critical water
activity estimate from dynamic dewpoint
isotherm of a crispy starch-based snack: a
case study with fish cracker SEPPO JUHANI : 50% TAEWEE TONGDANG KARRILA : 50% (2020). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 57(11), 4123-4132. Quartile: Q3 | ||
| รวม 4 รายการ | |||
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