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Antioxidant capacity and phenolic content of chilies.

Author

Wiwat Wangcharoen.

Source

Kasetsart journal : natural science41, 3 (Jul.-Sep. 2007) 561-569 :charts, tables.

Location

Central Library

Article

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Antioxidant capacity changes of bird chili (capsicum frutescens linn.) during hot air drying.

Author

Wiwat Wangcharoen.

Source

Kasetsart journal natural science43, 1 (Jan.-Mar. 2009) 12-20 :charts.

Location

Central Library

Article

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Consumer research techniques to design a new snack product /

Author

Wiwat Wangcharoen.

Call Number

TP W834

Location

Central Library

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Formula optimization for garlic and pepper-flavoured puffed snacks.

Author

Wiwat Wangcharoen.

Source

วารสารสงขลานครินทร์ฉบับวิทยาศาสตร์และเทคโนโลยี28, ฉบับพิเศษ 1 (มี.ค. 2549) 63-70 :ตาราง, แผนภูมิ

Location

Central Library

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The product design of puffed snscks by using quality function deployment (QFD) and reverse engineering (RE) techniques.

Author

Wiwat Wangcharoen.

Source

Kasetsart journal : natural science40, 1 (Jan.-Mar. 2006) 232-239 :charts.

Location

Central Library

Article

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Found: 5 Titles

Antioxidant capacity and phenolic content of chilies.

Antioxidant capacity changes of bird chili (capsicum frutescens linn.) during hot air drying.

Consumer research techniques to design a new snack product /

Formula optimization for garlic and pepper-flavoured puffed snacks.

The product design of puffed snscks by using quality function deployment (QFD) and reverse engineering (RE) techniques.

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