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5 results for Soe Soe Than.

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Physico-chemical Properties of Extracted Mung Bean Protein Concentrate
by Zar Zar Oo, Thwe Linn Ko and Soe Soe Than
American Journal of Food Science and Technology. 2017, 5(6), 265-269. DOI: 10.12691/ajfst-5-6-7
Pub. Date: December 05, 2017Views: 16474Downloads: 18743
mung bean flour soxhlet extraction protein concentrate functional properties
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Isolation of Protein from Defatted Lentil Flour
by Zar Zar Oo, Thwe Linn Ko and Soe Soe Than
American Journal of Food Science and Technology. 2017, 5(6), 238-244. DOI: 10.12691/ajfst-5-6-3
Pub. Date: November 10, 2017Views: 17075Downloads: 19238
defatted lentil flour solvent extraction isoelectric precipitation functional properties lentil protein isolate
Abstract Full Text PDF (210 KB) Full Text HTML Full Text ePUB (838 KB)
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A Model HACCP Plan for Fish Seasoning Powder Production
by Khin Swe Oo, Soe Soe Than and Thet Hnin Oo
American Journal of Food Science and Technology. 2019, 7(6), 200-204. DOI: 10.12691/ajfst-7-6-6
Pub. Date: August 20, 2019Views: 19428Downloads: 11827
Mrigal fish indigenous raw materials HACCP critical control points
Abstract Full Text PDF (133 KB) Full Text HTML Full Text ePUB (268 KB)
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Osmotic Dehydration of Toddy Fruit Cubes in Sugar Solution Using Response Surface Methodology
by Khin Swe Oo, Soe Soe Than and Thet Hnin Oo
American Journal of Food Science and Technology. 2019, 7(6), 175-181. DOI: 10.12691/ajfst-7-6-2
Pub. Date: July 16, 2019Views: 10592Downloads: 10323
response surface methodology Box-Behnken Design osmotic dehydration toddy fruit tubes
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Physico-chemical Properties and Sensory Evaluation of Fish Seasoning Powder
by Thet Hnin Oo, Khin Swe Oo and Soe Soe Than
American Journal of Food Science and Technology. 2019, 7(2), 52-56. DOI: 10.12691/ajfst-7-2-3
Pub. Date: March 07, 2019Views: 11494Downloads: 9916
fish seasoning powder hot air oven drying method drying temperature sensory properties
Abstract Full Text PDF (299 KB) Full Text HTML Full Text ePUB (90 KB)
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