Search Results - Varanyanond, W

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  1. 1
    Preparation, pasting properties and freeze–thaw stability of dual modified crosslink-phosphorylated rice starch

    Preparation, pasting properties and freeze–thaw stability of dual modified crosslink-phosphorylated rice starch by Deetae, Pawinee, Shobsngob, Sujin, Varanyanond, Warunee, Chinachoti, Pavinee, Naivikul, Onanong, Varavinit, Saiyavit

    Published in Carbohydrate polymers
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  2. 2
    Effects of drying temperature and tempering time on starch digestibility of brown fragrant rice

    Effects of drying temperature and tempering time on starch digestibility of brown fragrant rice by Jaisut, Donludee, Prachayawarakorn, Somkiat, Varanyanond, Warunee, Tungtrakul, Patcharee, Soponronnarit, Somchart

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  3. 3
    Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice

    Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice by Varavinit, Saiyavit, Shobsngob, Sujin, Varanyanond, Warunee, Chinachoti, Pavinee, Naivikul, Onanong

    Published in Die Stärke
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  4. 4
    Effect of fluidized bed drying temperature on various quality attributes of paddy

    Effect of fluidized bed drying temperature on various quality attributes of paddy by Tirawanichakul, S, Prachayawarakorn, S, Varanyanond, W, Tungtrakul, P, Soponronnarit, S

    Published in Drying technology
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  5. 5
    Simulation and grain quality for in-store drying of paddy

    Simulation and grain quality for in-store drying of paddy by Tirawanichakul, Yutthana, Prachayawarakorn, Somkiat, Varanyanond, Warunee, Soponronnarit, Somchart

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  6. 6
    Effect of storage conditions on 2-acetyl-1-pyrroline content in aromatic rice variety, Khao Dawk Mali 105

    Effect of storage conditions on 2-acetyl-1-pyrroline content in aromatic rice variety, Khao Dawk Mali 105 by Yoshihashi, T, Huong, N.T.T, Surojanametakul, V, Tungtrakul, P, Varanyanond, W

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  7. 7
    Freezing and Thawing Conditions Affect the Gel Stability of Different Varieties of Rice Flour

    Freezing and Thawing Conditions Affect the Gel Stability of Different Varieties of Rice Flour by Varavinit, Saiyavit, Shobsngob, Sujin, Varanyanond, Warunee, Chinachoti, Pavinee, Naivikul, Onanong

    Published in Die Stärke
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