OPAC : Khon Kaen University Library

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Emotion-wellness based measurement in development of Thai herbal drinks with Krachai Dam (Kaempferia parviflora) /

Author

Pannapa Hanmontree.

Published

Doctor of Philosophy Thesis in Food Technology, Graduate School, Khon Kaen University,

Call Number

THE730

Location

Central Library

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Influence of mild-subcritical water extraction and peptide-phenolic interaction on the antioxidant activity of cold pressed defatted rice bran hydrolysate /

Author

Wipavadee Punnongwa.

Published

Doctor of Philosophy Thesis in Food Technology, Graduate School, Khon Kaen University,

Call Number

THE739

Location

Central Library

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LAB starter culture isolated and screened from local indigenous in fermented beef sausage (NAEM-NEUA) and their application in fermentation with chitosan /

Author

Titinan Buaban.

Published

Doctor of Philosophy Thesis in Food Technology , Graduate School, Khon Kaen University,

Call Number

THE735

Location

Central Library

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The visual cues affect saltiness perception, consumption, sensory liking, sensory emotion and consumer acceptance of soy sauce model /

Author

Peerapong Wongthahan.

Published

Doctor of Philosophy Thesis in Food Technology, Graduate School, Khon Kaen University,

Call Number

HD P375 2019

Location

Central Library

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Found: 4 Titles

Emotion-wellness based measurement in development of Thai herbal drinks with Krachai Dam (Kaempferia parviflora) /

Influence of mild-subcritical water extraction and peptide-phenolic interaction on the antioxidant activity of cold pressed defatted rice bran hydrolysate /

LAB starter culture isolated and screened from local indigenous in fermented beef sausage (NAEM-NEUA) and their application in fermentation with chitosan /

The visual cues affect saltiness perception, consumption, sensory liking, sensory emotion and consumer acceptance of soy sauce model /

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Found: 4 Titles

Emotion-wellness based measurement in development of Thai herbal drinks with Krachai Dam (Kaempferia parviflora) /

Influence of mild-subcritical water extraction and peptide-phenolic interaction on the antioxidant activity of cold pressed defatted rice bran hydrolysate /

LAB starter culture isolated and screened from local indigenous in fermented beef sausage (NAEM-NEUA) and their application in fermentation with chitosan /

The visual cues affect saltiness perception, consumption, sensory liking, sensory emotion and consumer acceptance of soy sauce model /

About us

Statistics

Recent News

Useful Links

Contact Us