แสดงข้อมูลผลงานตีพิมพ์ อ้างอิงจากฐาน pubswatch.psu.ac.th (*คลิก GO ทุกครั้งหากกำหนดการค้นใหม่)
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Karrila, SJ. and Karrila, TT. (2020). Effect of powdering on critical water activity estimate from dynamic dewpoint isotherm of a crispy starch-based snack: a case study with fish cracker. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 57(11), 4123-4132. Cited: 1 doi: https://doi.org/10.1007/s13197-020-04448-9 | ||
| 2 | Leemud, P., Karrila, S., Kaewmanee, T. and Karrila, T. (2020). Functional and physicochemical properties of Durian seed flour blended with cassava starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 14(1), 388-400. Cited: 6 doi: https://doi.org/10.1007/s11694-019-00301-6 | ||
| รวม WoS/ISI 2 รายการ 7 citations | |||
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | T? H., Karrila S., Luong H. and Karrila T. (2020). Effect of blending and pregelatinizing order on properties of pregelatinized starch from rice and cassava. Food Research, 4(1), 102-112. Cited: 0 doi: https://doi.org/10.26656/fr.2017.4(1).245 | ||
| 2 | Karrila S. and Karrila T. (2020). Effect of powdering on critical water activity estimate from dynamic dewpoint isotherm of a crispy starch-based snack: a case study with fish cracker. Journal of Food Science and Technology, 57(11), 4123-4132. Cited: 1 doi: https://doi.org/10.1007/s13197-020-04448-9 | ||
| 3 | Leemud P., Karrila S., Kaewmanee T. and Karrila T. (2020). Functional and physicochemical properties of Durian seed flour blended with cassava starch. Journal of Food Measurement and Characterization, 14(1), 388-400. Cited: 1 doi: https://doi.org/10.1007/s11694-019-00301-6 | ||
| รวม Scopus 3 รายการ 2 citations | |||
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