Exploring the effects of jackfruit seed flour, rice flour, and tapioca flour on the development of gluten-free fettuccine: An analysis of physicochemical properties and sensory qua... by Benjamat Nopa, Amonwan Phithiphrom, Phatthamon Srichan, Wanalee Sangpimpa, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai

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Xylitol substitution in the development of reduced-sugar gummy jelly mixed with Gymnema inodorum (Lour.) Decne leaf powder by Tem Sasiluksananukul, Nirinun Punya, Wanalee Sangpimpa, Phatthamon Srichan, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai

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Optimization of Enzymatic Protein Hydrolysate from Mung Bean (<i>Vigna radiata</i> L.), and Its Functional Properties by Kanokwan Promjeen, Suphat Phongthai, Kanjana Singh, Worrapob Chaisan, Peeraporn Pakakaew, Somdet Srichairatanakool, Rajnibhas Sukeaw Samakradhamrongthai, Niramon Utama-ang

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Physicochemical and sensory properties of Southern Thai curry pastes by Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, Tussanun Tongboonchu, Wanalee Sangpimpa, Phatthamon Srichan, Gerry Renaldi, Preeyabhorn Detarun, Sunisa Siripongvutikorn, Tanyarath Utaipan, Thawien Wittaya, Worapanit Chansuwan

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