Food Science

All Items

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  Comparative Enzymatic Hydrolysis of Desalted Duck Egg White Using Proteases for Functional Hydrolysates

  Naruemon Tosuk, Tipawan Thongsook, Saowaluk Rungchang, Thunnalin Winuprasith, Sonthaya Numthuam

  Article 4407
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  Development and Evaluation of Sugar-Free Bengal Currant (Carissa carandas L.) Instant Beverage Powders: Physicochemical Properties, Total Phenolic Content, Antioxidant Activity, and Nutritional Composition

  Sakunta Manakla, Jutawan Nuanchankong, Pattamaporn Jaroennon

  Article 4497
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  The Effects of Using Pregelatinized Red Jasmine Rice Flour as a Substitute for Wheat Flour on the Quality of Sponge Cupcakes

  Nawaporn Hongpan, Phirawit Rattanadarachok, Soontreeya Kalawong

  Article 3372