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Search Results - Tangduangdee, C.
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Kinetics of Maillard reaction in a chicken meat model system using a multiresponses modeling approach
by
Chansataporn, W.
,
Prathumars, P.
,
Nopharatana, M.
,
Siriwattanayotin, S.
,
Tangduangdee, C.
Published in
International journal of chemical kinetics
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Influence of temperature dependence of viscosity on thermal process establishment using CMC-based liquid food model
by
Chuenchumsap, B
,
Asavasanti, S
,
Tangduangdee, C
Published in
IOP conference series. Earth and environmental science
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Reducing of weight variation in soaking step of shrimp processing: effects of iced storage time and soaking equipment
by
Pinyosak, N
,
Asavasanti, S
,
Tangduangdee, C
Published in
IOP conference series. Earth and environmental science
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Influence of Nusselt number on weight loss during chilling process
by
Mekprayoon, R.
,
Tangduangdee, C.
Published in
Procedia engineering
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The role of moisture movement and crust thermal property on heat and mass transfer process during deep-fat frying
by
TANGDUANGDEE, C
,
BHUMIRATANA, S
,
TIA, S
Published in
International communications in heat and mass transfer
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The role of moisture movement and crust thermal property on heat and mass process during deep-fat frying
by
Tangduangdee, C.
,
Bhumiratana, S.
,
Tia, S.
Published in
International communications in heat and mass transfer
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