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CUIR at Chulalongkorn University
Browsing by Degree Discipline Food Technology
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Showing results 36 to 55 of 61
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Issue Date
Title
Author(s)
2016
Heat-moisture modification of pigeonpea cajanus cajan (L.) Millsp. starch in the presence of different calcium compounds and physico-chemical properties of modified starch
Suwapat Srijunthongsiri
2010
Improvement of beta-glucan production in Saccharomyces cerevisiae using some additives
Naruemon Mongkontanawat
2018
Influence of rice bran wax and policosanol organogels on physicochemical properties of water-in-oil emulsion
Sawanya Pandolsook
1987
Isolation and hybridization of high temperature tolerant killer wine yeasts
Wimolsiri Porntaveewat
2003
Mathematical modelling for temperature prediction of model-food system during ohmic heating in sterilization temperature range
Pathma Ratana-arporn
2018
Numerical simulation and optimization of commercial sterilization of liquid enteral nutrition using batch microwave heating
Tanathep Leungtongkum
2010
Optimization of combined microwave-hot air roasting of malt in terms of energy consumption and neo-formed contaminants content and simulation of the temperature distribution in malt during the microwave heating
Suthida Akkarachaneeyakorn
2007
Physical and antimicrobial properties of chitosan film containing cinnamaldehyde
Akasith Leerahawong
2003
Physical and biochemical changes in the moscle of giant fress water-prawn, Macrobrachium rosenbergii, during frozen storage and freeze-thaw cycles
Pornrat Sinchaipanit
2011
Physicochemical properties of rice and effect of milling method on the properties of flour from different rice Oryza sativa L. cultivars in Thailand
Jitranut Leewatchararongjaroen
2016
Predictive model for stored rice qualities using near-infrared spectroscopy
Sunee Jungtheerapanich
2021
Preparation of encapsulated konjac glucomannan-based fish oil and its use in high pressure processed goat milk
Siriwan Suknicom
2008
Process development of ready-to-eat custard cream filled chinese steamed bun
Naratip Poonnakasem
2020
Production and properties of resistant maltodextrin from cassava starch
Kamonrat Trithavisup
2007
Production of antimicrobial gelatin nanofibers by electrostatic spinning
Chanutporn Dheraprasart
2006
Production of electrospun nanofiber mat from fish skin gelatin
Panida Songchotikunpan
2013
PRODUCTION OF PURIFIED KONJAC FLOUR FROM CORMS OF BUK NUEA SAI Amorphophallus muelleri
Rarisara Impaprasert
2005
Properites of malva nut scaphium scaphigerum mucilage and its effects on properties and microstructures of normal and low fat meat emulsions
Promluck Somboonpanyakul
2009
Properties of bread produced from Chinese steamed bun starter doughs and Thai traditional starter (Loog-pang)
Naphatrapi Luangsakul
2010
Properties of rice flour and effects of sucrose and coconut milk on properties of rice flour
Duangrutai Thumrongchote