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Results:
1-8
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Results: 8
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
Authors:
Chatakanonda, P
Varavinit, S
Chinachoti, P
Citation: P. Chatakanonda et al., Effect of crosslinking on thermal and microscopic transitions of rice starch, LEBENSM-WIS, 33(4), 2000, pp. 276-284
Authors:
Chatakanonda, P
Varavinit, S
Chinachoti, P
Citation: P. Chatakanonda et al., Relationship of gelatinization and recrystallization of cross-linked rice to glass transition temperature, CEREAL CHEM, 77(3), 2000, pp. 315-319
Risultati:
1-8
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