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Faculty of Agro-Industry
850 Food Technology
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Results 11-14 of 14 (Search time: 0.001 seconds).
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Issue Date
Title
Author(s)
2012
Gelation, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscle
Soottawat Benjakul, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscle
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2018
Uses of Ethanolic Coconut Husk Extract fot Surimi Gel Strengthening and Enhancement of Oxidative Stability of Emulsion Surimi Gel
Soottawat Benjakul
;
Natchaphol Buamard
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2011
Effect of washing solution and processes on gelling properties and frozen stability of yellowtail barracuda surimi
Soottawat Benjakul
;
Kosol Lertwittayanon
;
Faculty of Agro-Industry (Food Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2002
Improvement of gel quality of Surimi from Bigeye snapper (Priacanthus tayenus)
Soottawat Benjakul
;
Yuwathida Kwalumtharn
;
Faculty of Agro-Industry (Material Product Technology)
;
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีวัสดุภัณฑ์
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Author
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Am-on Tawisuwan
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Amjad Khansaheb Balange
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Kosol Lertwittayanon
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Krittabhart Chinabhark
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Manat Chaijan
1
Natchaphol Buamard
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Orawan Julavittayanukul
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Pimchanok Kaewudom
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Saroat Rawdkuen
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Sochaya Chanarat
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Subject
6
Fishery products
4
Fish as food
4
Fishery processing
2
Mulloidichthys martinicus
2
Muscle proteins
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Oxidizing agents
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Priacanthus tayenus
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Proteins
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2010 - 2018
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2002 - 2009
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