Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Phanlert Promsakha na Sakon Nakhon"'
Autor:
Phanlert Promsakha na Sakon Nakhon, Montakan Aimkaew, Wannarat Leesuksawat, Saynamphung Tongsai
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 2229-2242 (2023)
ABSTRACTSweet egg yolk drops are one of the traditional Thai desserts made by dropping egg yolk batter into a boiling syrup with high sugar concentration to form teardrop shapes. The objectives of this study were to optimize the ratio of sugar substi
Externí odkaz:
https://doaj.org/article/5c3caa6eda324cc69d84a4ca37c1dffa
Autor:
Phanlert Promsakha na Sakon Nakhon, Montakan Aimkaew, Saynamphung Tongsai, Wannarat Leesuksawat
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21937- (2023)
The addition of sweeteners and fructooligosaccharides (FOS) to partially reduced-sugar syrup allows for the development of high-sugar egg-based desserts, which are a healthier alternative with good consumer acceptance. This study aimed to analyze the
Externí odkaz:
https://doaj.org/article/71827e845a5446c9a8a88328ff2091d6
Publikováno v:
Agriculture and Natural Resources, Vol 52, Iss 6, Pp 550-556 (2018)
The effects of three levels of pumpkin flour (PF; 10, 20 and 30%) and three levels of feed moisture content (FM; 13, 16 and 19%) on the physical properties, antioxidant activity and sensory properties of pumpkin-germinated brown rice extrudates were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21737c9b5734881d11cbac8ea8b947ce
https://doi.org/10.1016/j.anres.2018.11.018
https://doi.org/10.1016/j.anres.2018.11.018
Autor:
Witoon Prinyawiwatkul, Phanlert Promsakha na Sakon Nakhon, Kamolwan Jangchud, Anuvat Jangchud
Publikováno v:
International Journal of Food Science & Technology. 52:2436-2444
Summary Physicochemical properties (pasting and thermal properties, swelling power, water solubility and antioxidant activities) and chemical composition of pumpkin flour (PF) and starches, isolated from fresh pumpkin (SFF) or flour (SFP) were compar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7109025c86a0fbd61ef1855ff5507e47
https://doi.org/10.1111/ijfs.13528
https://doi.org/10.1111/ijfs.13528