Authors: Varavinit, S Chaokasem, N Shobsngob, S

Citation: S. Varavinit et al., Covalent immobilization of a glucoamylase to bagasse dialdehyde cellulose, WORLD J MIC, 17(7), 2001, pp. 721-725

Authors: Varavinit, S Chaokasem, N Shobsngob, S

Citation: S. Varavinit et al., Studies of flavor encapsulation by agents produced from modified sago and tapioca starches, STARCH, 53(6), 2001, pp. 281-287

Authors: Atichokudomchai, N Shobsngob, S Chinachoti, P Varavinit, S

Citation: N. Atichokudomchai et al., A study of some physicochemical properties of high-crystalline tapioca starch, STARCH, 53(11), 2001, pp. 577-581

Authors: Varavinit, S Shobsngob, S

Citation: S. Varavinit et S. Shobsngob, Comparative properties of cakes prepared from rice flour and wheat flour, EUR FOOD RE, 211(2), 2000, pp. 117-120

Authors: Atichokudomchai, N Shobsngob, S Varavinit, S

Citation: N. Atichokudomchai et al., Morphological properties of acid-modified tapioca starch, STARCH, 52(8-9), 2000, pp. 283-289

Authors: Varavinit, S Anuntavuttikul, S Shobsngob, S

Citation: S. Varavinit et al., Influence of freezing and thawing techniques on stability of sago and tapioca starch pastes, STARCH, 52(6-7), 2000, pp. 214-217