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Browsing by Author Katekan Dajanta
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Showing results 6 to 12 of 12
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Issue Date
Title
Author(s)
15-Mar-2011
Free-amino acid profiles of thua nao, a Thai fermented soybean
Katekan Dajanta
;
Arunee Apichartsrangkoon
;
Ekachai Chukeatirote
;
Richard A. Frazier
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