Treffer 1 - 2 von 2 für Suche 'Kittisuban, Phatcharee', Suchdauer: 0,46s Treffer weiter einschränken
  1. 1
    Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology

    Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology von Kittisuban, Phatcharee, Ritthiruangdej, Pitiporn, Suphantharika, Manop

    Veröffentlicht in Food science & technology

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  2. 2
    Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources

    Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources von Kittisuban, Phatcharee, Lee, Byung-Hoo, Suphantharika, Manop, Hamaker, Bruce R.

    Veröffentlicht in Carbohydrate polymers

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