Digital Object Identifier

81

10.14456/fabj.2014.10

9 ต.ค. 2561

Effect of green tea extract on blood glucose levels during Plasmodiumbergheiinfection in mice

82

10.14456/fabj.2014.9

9 ต.ค. 2561

Effect of trans-fat free shortening and temperature on the rheological characteristics of pie crust dough and quality of pie crust

83

10.14456/fabj.2014.8

9 ต.ค. 2561

Gac aril powder processing byusing microwave drying and its incorporation into the rice porridge product

84

10.14456/fabj.2014.7

9 ต.ค. 2561

Extraction and characterization of gelatin from chicken feetby acid and ultrasound assisted extraction

85

10.14456/fabj.2014.6

9 ต.ค. 2561

Comparison of sensory properties of freshly harvested and 1-year storageThai rice

86

10.14456/fabj.2014.5

9 ต.ค. 2561

Fabric detergentsfor body-odor reduction

87

10.14456/fabj.2014.4

9 ต.ค. 2561

Extraction of tamarind seed jellose under different conditions and their rheological properties

88

10.14456/fabj.2014.3

9 ต.ค. 2561

Effects of pH and anthocyanin concentrationon color and antioxidant activity of Clitoria ternatea extract

89

10.14456/fabj.2014.2

9 ต.ค. 2561

Mechanical and physico-chemical propertiesof biodegradable protein-based films: A comparative study

90

10.14456/fabj.2014.1

9 ต.ค. 2561

Antioxidant activities and sensory properties of rice bran with marigold tea

91

10.14456/fabj.2013.1

4 ต.ค. 2561

Effect of osmotic dehydration time on hot air drying and microwave vacuum drying of papaya

92

10.14456/fabj.2013.15

4 ต.ค. 2561

Optimal medium and conditions for phytase productionby thermophilic bacterium,Anoxybacillus sp.MHW14

93

10.14456/fabj.2013.14

4 ต.ค. 2561

Development of purple rice beverage product by corn malt enzymes

94

10.14456/fabj.2013.13

4 ต.ค. 2561

Glycemic index and certain qualities of macaroni containinglablab flour (Dolichos lablab)

95

10.14456/fabj.2013.12

4 ต.ค. 2561

Physical properties of gelatin extracted from skin of Thai panga fish(Pangasius bocourtiSauvage)

96

10.14456/fabj.2013.11

4 ต.ค. 2561

Influence of milling time on the nutritional composition and antioxidant content of Thai rice bran

97

10.14456/fabj.2013.10

4 ต.ค. 2561

A study of sorption isotherm and quality changes during storage of powdered longan cube

98

10.14456/fabj.2013.9

4 ต.ค. 2561

Determination ursolic acid and antioxidantin Grass jelly (Mesona procumbens Hemsley.)

99

10.14456/fabj.2013.8

4 ต.ค. 2561

Effect of spray drying temperature on quality of longan beverage powder

100

10.14456/fabj.2013.7

4 ต.ค. 2561

Physicochemical and functional properties of starch and germinated flours from Dolichos lablab

101

10.14456/fabj.2013.6

4 ต.ค. 2561

High potential of thermotolerant Candida tropicalis no. 10 for high concentration of phenol biodegradation

102

10.14456/fabj.2013.5

4 ต.ค. 2561

Qualitative comparison of fermented drinks from wort obtained from fermentation of germinated unpolished purple rice with and without addition of commercial enzymes

103

10.14456/fabj.2013.4

4 ต.ค. 2561

Effectsof speed and time of wet milling on properties of dietary fiber powder from pomelo's albedo

104

10.14456/fabj.2013.3

4 ต.ค. 2561

Melting of crystallized sunflower honey by high power ultrasonic method

105

10.14456/fabj.2013.2

4 ต.ค. 2561

Effect of moisture content on extruded dough of green tea breakfast cereal