Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 221, Part 4
Author(s): Nathkapach Kaewpitoon Rattanapitoon, Phatsakul Thitimahatthanakusol, Thawatchai Aeksanti, Schawanya Kaewpitoon Rattanapitoon
Publication date: December 2025Source: Food Research International, Volume 221, Part 4Author(s): Nathkapach Kaewpitoon Rattanapitoon, Phatsakul Thitimahatthanakusol, Thawatchai Aeksanti, Schawanya Kaewpitoon Rattanapitoon Read More
Related posts:
Robotic-automated vs. manual deep-frying of laver snack (Kimbugak): quality and uniformity comparison
Molecular docking-confirmed star anise essential oil -chitosan biopolymer films for insecticidal and anti-microbial food packaging
Sensory and emotional profiling of Doenjang soup: the role of broth types in consumer Kokumi liking
Multi-target antifungal action of engineered binuclear zinc cluster peptides against Aspergillus flavus: Integrating membrane disruption, transcriptional interference, and metabolic dysregulation
The relationship between high fibre product quality and dough’s 3D microstructural characteristics monitored by a synchrotron X-ray microtomography
Fruity sourdough and yeast-leavened breads produced with Companilactobacillus crustorum and Wickerhamomyces anomalus