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S. Suwannarong
S. Suwannarong
Mahidol University
Food science
Water content
Chemistry
Glucan
Yeast
2
Papers
2
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0
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Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology
2019
Journal of Food Measurement and Characterization
S. Suwannarong
Rungtiwa Wongsagonsup
Pairoj Luangpituksa
Jirarut Wongkongkatep
P. Somboonpanyakul
Manop Suphantharika
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Citations (2)
Effects of fish scale powder on physicochemical and sensory properties of Playor.
2019
K. Banlue
P. Chottanom
S. Suwannarong
K. Bunya
M. Sommai
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