Effect of fat replacer systems and maltitol on qualities of fat and calorie reduced dairy ice cream von Aphirak Phianmongkhol(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:aphirak.p@cmu.ac.th, Hathaitip Rongkom(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology), Tri I. Wirjantoro(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)

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Lactobacillus Enriched Intermediate-Moisture Fruit Products von Wirjantoro, Tri Indrarini, Phianmongkhol, Aphirak, Rongkom, Hathaitip

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Microbial Survival and Sensory Properties of Intermediate-Moisture Apple and Cantaloupe Impregnated with Lactobacillus acidophilus during Storage von Rongkom, Hathaitip, Phianmongkhol, Aphirak, Wirjantoro, Tri Indrarini

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Effect of Fruit Size and Processing Time on Vacuum Impregnation Parameters of Cantaloupe and Apple von Phianmongkol, Aphirak, Rongkom, Phianmongkol, Wirjantoro, Tri Indrarini

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