Tags: Scopus
Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice (SCOPUS)

Yodkaewa P Chindapanb N 038 Devahastin S 2019 Influences of superheated steam roasting and water activity control as oxidation mitigation methods on physicochemical properties lipid oxidation and free fatty acids compositions of roasted rice Journal of Food Science 84 2 292 302

Compairison of Aroma Character lmpact Volatiles of thummong Leaves (Litea petiolata Hook. f.),Mangdana Water Beetle (Lethocerus indicus), and a commercial Product as Flavoring Agents in thai Traditional Cooking (SCOPUS)

Mahattanatawee K 2017 Comparison of aroma character impact volatiles of Thummong leaves Litsea petiolata Hook f Mangdana water beetle Lethocerus indicus and a commercial product as flavoring agents in Thai traditional cooking Journal of Agricultural and Food Chemistry 66 10 2480 2484