Search Results - Chaiya, Busarawan

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  1. 1
    Gluten‐free bakery and pasta products: prevalence and quality improvement

    Gluten‐free bakery and pasta products: prevalence and quality improvement by Gao, Yupeng, Janes, Marlene E., Chaiya, Busarawan, Brennan, Margaret A., Brennan, Charles S., Prinyawiwatkul, Witoon

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  2. 2
    Low‐sodium roasted peanuts: effects of salt mixtures (NaCl, KCl and glycine) on consumer perception and purchase intent

    Low‐sodium roasted peanuts: effects of salt mixtures (NaCl, KCl and glycine) on consumer perception and purchase intent by Pujols, Kairy Dharali, Ardoin, Ryan, Chaiya, Busarawan, Tuuri, Georgianna, Prinyawiwatkul, Witoon

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  3. 3
    Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum

    Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum by Chaiya, Busarawan, Pongsawatmanit, Rungnaphar, Prinyawiwatkul, Witoon

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