| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Survival of Candida tropicalis and Lactobacillus plantarum starter culture after using protective agent and drying JARUWAN MANEESRI : 80% PAYAP MASNIYOM : 15%,MANUMAERI LIMING : 5% (2018). International Food Research Journal, 25(4), 1655-1660. Quartile: Q4 | ||
| 2 | Sensory and Physical Properties of Pla-duk-ra (Dried Fermented Catfish) at Different Conditions of Drying PAYAP MASNIYOM : 25% TAWAT NOIPOM : 20%,MAKATAR WAE-HAYEE : 20%,NATTAYA LAEHMAD : 5%,ADILAN HNIMAN : 5%,SHERLY HANIFARIANTY : 5%,SITI AZHANI : 20% (2018). International Journal on Advanced Science, Engineering and Information Technology, 8(4-2), 1597-1603. Quartile: Q2 | ||
| 3 | Characteristics and properties of goat meat gels as affected by setting temperatures SOOTTAWAT BENJAKUL : 40% SULAIMAN MAD-ALI : 40%,PAYAP MASNIYOM : 20% (2018). Food Chemistry, 268(-), 257-263. Quartile: Q1 | ||
| รวม 3 รายการ | |||
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