Vol. 18 No. 1 (2018)

KEYWORD(S):

modified

rice

flour,

glycemic

index

food,

wheat

flour

Original Research Article

BY: Tunsuda Parinya, Ubonrat Phomphang, Napaporn Deesnam, Jirapa Pongjanta*

Mar 30, 2018

KEYWORD(S):

fish patty, transglutaminase, ĸ-carrageenan, physical quality, consumer acceptability

Original Research Article

BY: Phantipha Chareonthaikij*, Jirayu Srilarp, Nathamon Winnavoravej, Tanat Uan-On, Damir D. Torrico, Chantharat Phitchayaphon

Mar 30, 2018

KEYWORD(S):

Chinese dough, Pa-Tong-Kho, repeated frying, polar value, trans fatty acid

Original Research Article

BY: Chowladda Teangpook, Urai Paosangtong, Yenjai Titatarn, Somchit Onhem, Winus Puminat

Mar 30, 2018

KEYWORD(S):

Yanang, hydrocolloid, waxy rice flour, pasting properties, textural properties, RVA

Original Research Article

BY: Wisutthana Samutsri*, Sujittra Thimtuad

Mar 30, 2018

KEYWORD(S):

Consumer acceptance, Emotions, Green tea

Original Research Article

BY: Piyaporn Chueamchaitrakun*, Piyaporn Chueamchaitrakun, Dede R. Adawiyah, Witoon Prinyawiwatkul

Mar 30, 2018

KEYWORD(S):

Basic reproductive number, mathematical models, MERS, stability, standard dynamical modeling theorem

Original Research Article

BY: Jiraporn Lamwong, I-Ming Tang, Puntani Pongsumpun*

Mar 30, 2018