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Author/Creator Kapcum, Chutikarn

1. Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms. (17th May 2022)

Authors:
Kapcum, Chutikarn; Pasada, Kannika; Kantiwong, Pearploy; Sroysang, Buraporn; Phiwtawee, Jiratchaya; Suphantharika, Manop; Belur, Prasanna D.; Agoo, Esperanza Maribel G.; Janairo, Jose Isagani Belen; Wongsagonsup, Rungtiwa
Journal:
International journal of food science & technology
Issue:
Volume 57:Number 8(2022)
Page Start:
5144
Record Type:
Journal Article
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2. Physicochemical and sensory properties of corn grits and pineapple stem starch‐based extruded snacks enriched with oyster mushroom powder. (26th January 2023)

Authors:
Tangsrianugul, Nuttinee; Hongsanyatham, Sornsawan; Kapcum, Chutikarn; Sungayuth, Nongnuch; Boonsanong, Natt; Somprasong, Natdanai; Smith, Siwaporn Meejoo; Amornsakchai, Taweechai; Pinyo, Jukkrapong; Wongsagonsup, Rungtiwa
Journal:
International journal of food science & technology
Issue:
Volume 58:Number 3(2023)
Page Start:
1528
Record Type:
Journal Article
View Content:
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