เผยแพร่แล้ว: 2016-10-12

บทความวิชาการ (Academic Article)

Functional Properties of White Kidney Bean and Application in Bakery Product

Busarin Chongcharoenyanon

1-12

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บทความวิจัย (Research Articles)

The Product Development of Healthy Cereal Jelly

Kusuma Tinakorn Na Ayutthaya, Nattamon Putduang

13-20

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Physicochemical Analysis of Modified by Commercial Proteinases Coconut (Cocos nucifera L.) Protein

Somruedee Thaiphanit, Pranee Anprung

21-37

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The study of chemical properties, sensory test and antioxidant activity of mango wine from mango 4 cultivars (Nam Dok Mai, Chok Anan, Okrong and Rad)

Wilawan Boonsupa, Kornkanok Buayairaksa Buayairaksa, Jintana Sriprasert, Norased Pasajun, Pichaiyut Khunpakdee, Sittipon Sukuna, Su Ngam jai Putom, Amarin Pilaon

38-46

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Effect of Processing on Physical Property and Carotenoid Content in Natural Food Colorant from Gac aril

Yardfon Tanongkankit, Kanjana Narkprasom

47-56

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Effect of Pre-Frying Treatments on Moisture Content, Effective Moisture Diffusivity and Oil Uptake Content of Deep-Fat Fried Shitake Mushrooms (Lentinus edodes)

Tunyaporn Sirilert, Nattiga Silalai

57-66

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Development of Prototype Formulation of Rice Noodle Fortified Protein and Iron with Crab Paste

Chonticha Maneechedtha, Natcha Laokuldilok, Nanthina Damrongwattanakool

67-76

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