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2 results for Sopida Wisansakkul.

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Development of Modified Glutinous Rice Powder by the Pregelatinization Method to Improve the Quality of Cooked High Amylose Rice
by Orawan Oupathumpanont and Sopida Wisansakkul
Journal of Food and Nutrition Research. 2021, 9(7), 375-381. DOI: 10.12691/jfnr-9-7-8
Pub. Date: July 14, 2021Views: 1907Downloads: 2888
modified flour Glutinous Rice pregelatinization Sao Hai Rice drum dryer
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Gluten-free Pasta Products with Improved Nutritional Profile by Using Banana Flour
by Orawan Oupathumpanont and Sopida Wisansakkul
Journal of Food and Nutrition Research. 2021, 9(6), 313-320. DOI: 10.12691/jfnr-9-6-7
Pub. Date: June 30, 2021Views: 5443Downloads: 6997
pasta gluten-free improve banana flour prebiotic
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