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  3. Vol. 8 No. 3 (2020): September-December

Vol. 8 No. 3 (2020): September-December

					View Vol. 8 No. 3 (2020): September-December
Published: 2020-12-25

Food Chemistry, Nutrition, and Analysis

  • Drying temperature of corn silk tea: physical properties, total phenolic content, antioxidant activity and flavonoid content

    Numphon Thaiwong
    38-48
    • PDF
  • Effect of microwave and infrared vacuum drying on physicochemical properties of rice bran and their near infrared spectroscopy (NIR) prediction: partial least square (PLS) and principal component analysis (PCA)

    Sudarat Jiamyangyuan
    19-28
    • PDF
  • The physical, chemical and sensory properties of original and low sodium soy sauces

    Nana Manosubsak, Yaowapa Lorjareonphon
    48-57
    • PDF

Food Product Development, Sensory, and Consumer Research

  • Development of gummy jelly mixed with Thunbergia laurifolia Linn. extract for reducing breath alcohol concentration

    Thanapon Kitpot
    29-37
    • PDF

Food Packaging, Food Laws & Regulations, Food Policy, etc.

  • Application of agricultural waste activated carbon prepared from sugarcane leaves for methyl orange removal in aqueous solution

    Prachart Watcharabundit, Dr.Suchada Sawasdee
    1-18
    • PDF

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Food and Applied Bioscience Journal
Faculty of Agro-Industry, Chiang Mai University.
155 M. 2, Mae Hia, Muang, Chiang Mai, 50100
Tel: 66 53 948 284

 

 

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