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Number of items: 10.


Akesowan, A. (2015) Influence of konjac/secondary gum blend and sweetener on konjac gel. Pakistan Journal of Agricultural Sciences, 52 (4). pp. 1095-1099.

Akesowan, A. (2015) Optimization of Textural Properties of Konjac Gels Formed with ÎșCarrageenan or Xanthan and Xylitol as Ingredients in Jelly Drink Processing. Journal of Food Processing and Preservation, 39 (6). pp. 1735-1743.

Akesowan, A. (2015) Optimization of light pork burgers formulatedwith canola oil and linseed/sunflower seed/almond (Lsa) mix. Journal of Animal and Plant Sciences, 25 (1). pp. 268-277.

Akesowan, A. (2011) Effect of konjac/gellan blend and fat content on physical and textural properties of lowfat pork burgers: A response surface analysis. Australian Journal of Basic and Applied Sciences, 5 (3). pp. 219-228.

Akesowan, A. (2010) Effect of konjac flour incorporated with soy protein isolate on quality characteristics of reducedfat chiffon cakes. African Journal of Biotechnology, 9 (28). pp. 4386-4391.

Jariyawaranugoon, U. and Akesowan, A. (2010) Effect of thyme and lemongrass extracts on quality characteristics of Thai coconut cream dip during storage. Journal of Applied Sciences Research, 6 (11). pp. 1596-1602.

Akesowan, A. (2010) Optimization of ingredients for the manufacture of sugarfree konjac jelly drinks by response surface methodology. Australian Journal of Basic and Applied Sciences, 4 (8). pp. 3546-3552.

Akesowan, A. (2010) Quality characteristics of light pork burgers fortified with soy protein isolate. Food Science and Biotechnology, 19 (5). pp. 1143-1149.

Akesowan, A. and Taweesakulvatchara, S. (2009) Freezethaw stability of native starches as modified by konjac flour and soy protein isolate. Journal of Applied Sciences Research, 5 (12). pp. 2477-2481.

Akesowan, A. (2009) Quality of reducedfat chiffon cakes prepared with erythritolsucralose as replacement for sugar. Pakistan Journal of Nutrition, 8 (9). pp. 1383-1386.

This list was generated on Fri Oct 18 06:02:44 2019 ICT.