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Browsing by Author Jiamjariyatam R.

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Showing results 1 to 17 of 17
Issue DateTitleAuthor(s)
2022Application of Bioactive Compounds from Lotus (Nelumbo Nucifera) Petals in Gummy Jelly ProductsPuntawonnawin C.; Ruknetrsakhon P.; Rattanapairoj T.; Kaenthong S.; Thongrod W.; Jiamjariyatam R.
2023Development of Biscuit Products from Coffee Cherry PulpJiamjariyatam R.; Krajangsang S.; Lorliam W.; Srinakharinwirot University
2022Development of Cascara Tea from Coffee Cherry PulpJiamjariyatam R.; Samosorn S.; Dolsophon K.; Tantayotai P.; Lorliam W.; Krajangsang S.
2016Development of ready-to-eat rice starch-based puffed products by coupling freeze-drying and microwaveJiamjariyatam R.
2023Durian (Durio zibethinus) Peel Flour as Novel Ingredient in Gluten-Free Biscuit: Physico-Chemical, Technological and Nutritional PerspectiveJiamjariyatam R.; Thongrod W.; Koocharoenpisal N.; Srinakharinwirot University
2022Effect of Coconut Flour on Biscuit QualityJiamjariyatam R.; Roskhrua P.; Attiwittayaporn S.
2018Effect of jackfruit seed starch (Artocarpus heterophyllus) microstructure on properties and characteristics of fried battered productJiamjariyatam R.
2022Effects of drying processes on the quality of coffee pulpJiamjariyatam R.; Samosorn S.; Dolsophon K.; Tantayotai P.; Lorliam W.; Krajangsang S.
2022Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on Gluten-Free Coffee Biscuit QualityJiamjariyatam R.; Krajangsang S.; Lorliam W.
2022Enhancement of Arabica coffee quality with selected potential microbial starter culture under controlled fermentation in wet processMahingsapun R.; Tantayotai P.; Panyachanakul T.; Samosorn S.; Dolsophon K.; Jiamjariyatam R.; Lorliam W.; Srisuk N.; Krajangsang S.
2023Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk ExtractsJiamjariyatam R.; Phucharoenrak P.; Samosorn S.; Dolsophon K.; Lorliam W.; Krajangsang S.; Tantayotai P.; Srinakharinwirot University
2018Influence of gelatin and isomaltulose on gummy jelly propertiesJiamjariyatam R.
2017Microwavable expanded-snack from native rice starch: Influence of inulin and amylose contentJiamjariyatam R.
2022New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavorKrajangsang S.; Seephin P.; Tantayotai P.; Mahingsapun R.; Meeampun Y.; Panyachanakul T.; Samosorn S.; Dolsophon K.; Jiamjariyatam R.; Lorliam W.; Srisuk N.
2016Prediction Models for Textural Properties of Puffed Rice Starch Product by Relative CrystallinityJiamjariyatam R.; Kongpensook V.; Pradipasena P.
2022Rice bran wax shortening process for application in biscuit sticksJiamjariyatam R.
2019Use of riceberry bran to reduce oil absorption in puffed crackerJiamjariyatam R.
Showing results 1 to 17 of 17