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วันที่เผยแพร่ชื่อเรื่องผู้แต่ง/ผู้ร่วมงาน
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.
2022Development of Cascara Tea from Coffee Cherry PulpJiamjariyatam R.; Samosorn S.; Dolsophon K.; Tantayotai P.; Lorliam W.; Krajangsang S.
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.
2022Effect of Coconut Flour on Biscuit QualityJiamjariyatam R.; Roskhrua P.; Attiwittayaporn 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.
2022Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on Gluten-Free Coffee Biscuit QualityJiamjariyatam R.; Krajangsang S.; Lorliam W.
2022Effects of drying processes on the quality of coffee pulpJiamjariyatam R.; Samosorn S.; Dolsophon K.; Tantayotai P.; Lorliam W.; Krajangsang S.
2022Rice bran wax shortening process for application in biscuit sticksJiamjariyatam R.

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