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Browsing by Author Katekan Dajanta

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Issue Date	Title	Author(s)
3-Jul-2019	Impacts of Hydrocolloids on Physical, Microbiological and Sensorial Qualities of Swai-Fish-Based Emulsions Subjected to High Pressure Processing	Jiranat Techarang; Arunee Apichartsrangkoon; Pattavara Pathomrungsiyoungkul; Sujinda Sriwattana; Yuthana Phimolsiripol; Boonrak Phanchaisri; Katekan Dajanta
1-Jun-2012	Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture	Katekan Dajanta; Ekachai Chukeatirote; Arunee Apichartsrangkoon
1-Oct-2012	Nutritional and physicochemical qualities of thua nao (thai traditional fermented soybean)	Katekan Dajanta; Ekachai Chukeatirote; Arunee Apichartsrangkoon
2010	Production of high nutritional fermented soybean (Thua Nao) by Bacillus subtilis = การผลิตถั่วเหลืองหมัก (ถั่วเน่า) ที่มีคุณค่าทางโภชนาการสูงโดยเชื้อบาซิลลัส ซับทิลิส / Katekan Dajanta	Katekan Dajanta
1-Mar-2016	Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans	Jiranat Techarang; Arunee Apichartsrangkoon; Pattavara Pathomrungsiyounggul; Pittaya Chaikham; Katekan Dajanta
15-Mar-2011	Volatile profiles of thua nao, a Thai fermented soy product	Katekan Dajanta; Arunee Apichartsrangkoon; Ekachai Chukeatirote

Showing results 7 to 12 of 12 < previous