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Browsing by Author Suttida Wittanalai

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Issue Date	Title	Author(s)
1-Jul-2012	Characterization of Soybean Kapi During Fermentation with Bacillus spp.	Suttida Wittanalai; Richard L. Deming; Nuansri Rakariyatham
2011	Production of Kapi from mungbeans and soybeans using isolated bacterial strains = การผลิตกะปิจากถั่วเขียวและถั่วเหลืองโดยใช้เชื้อแบคทีเรียที่แยกได้ / Suttida Wittanalai	Suttida Wittanalai
1-May-2010	Selection of starter cultures for the production of vegetarian kapi, a thai fermented condiment	Suttida Wittanalai; Nopakarn Chandet; Nuansri Rakariyatham
31-Jan-2011	Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment	Suttida Wittanalai; Nuansri Rakariyatham; Richard L. Deming

Showing results 1 to 4 of 4