Welcome to EPrints UTCC

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Item Type | No Grouping
Jump to: Article | Monograph
Number of items: 10.

Article

Akesowan, Adisak (2015) Role of Konjac flour on emulsifying property of milk and egg white proteins and sensory acceptance of glutenfree cakes. Advance Journal of Food Science and Technology, 8 (11). pp. 785-791.

Akesowan, Adisak and Choonhahirun, Anchan (2014) Optimization of konjac gel texture prepared with╬║carrageenan and sweeteners and their applications in orange jelly. Advance Journal of Food Science and Technology, 6 (8). pp. 961-967.

Akesowan, Adisak and Choonhahirun, Anchan (2013) Effect of enzyme treatment on guava juice production using response surface methodology. Journal of Animal and Plant Sciences, 23 (1). pp. 114-120.

Akesowan, Adisak and Choonhahirun, Anchan (2013) Quality assessment of reducedcalorie Thai mung bean marzipan made with erythritolsucralose blend and soy milk. Life Science Journal. pp. 2129-2134.

Akesowan, Adisak (2013) Quality of light pork sausages containing konjac flour improved by texturizing ingredients. Journal of Animal and Plant Sciences, 23 (4). pp. 1012-1018.

Akesowan, Adisak (2012) Syneresis and texture stability of hydrogel complexes containing konjac flour over multiple freezethaw cycles. Life Science Journal, 9 (3). pp. 1363-1367.

Choonhahirun, Anchan and Akesowan, Adisak (2011) Quality of light celery mayonnaises with erythritolsucralose replacement. Pakistan Journal of Nutrition, 10 (1). pp. 71-75.

Monograph

Akesowan, Adisak (2013) Influence of Konjac Flour on Characteristics of Milk and Egg White Proteins in Model Systems and Application in Gluten-free Muffins. Other. University of the Thai Chamber of Commerce. (Submitted)

Akesowan, Adisak (2007) Evaluation of Konjac Flour and Soy Protein Isolate on Physicochemical Properties of Native Starches and Its Application. Other. University of the Thai Chamber of Commerce. (Submitted)

Akesowan, Adisak (1997) Improvement in Production of Low-fat Pork Sausage, Minced and Preserved Pork and Chicken Products (Moo yo and Kai yo) Made With Konjac Flour. Other. University of the Thai Chamber of Commerce. (Submitted)

This list was generated on Tue Sep 26 19:35:53 2017 ICT.