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Author/Creator Sanporkha, Promluck

1. Comparative physicochemical characteristics and in vitro protein digestibility of alginate/calcium salt restructured pork steak hydrolyzed with bromelain and addition of various hydrocolloids (low acyl gellan, low methoxy pectin and κ-carrageenan). (1st November 2022)

Authors:
Saengsuk, Nachomkamon; Laohakunjit, Natta; Sanporkha, Promluck; Kaisangsri, Nattapon; Selamassakul, Orrapun; Ratanakhanokchai, Khanok; Uthairatanakij, Apiradee; Waeonukul, Rattiya
Journal:
Food chemistry
Issue:
Volume 393(2022)
Page Start:
Record Type:
Journal Article
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2. Effect of Inca peanut oil on omega-3 polyunsaturated fatty acids, physicochemical, texture and sensory properties in chicken sausage. (15th June 2022)

Authors:
Wongpattananukul, Saranporn; Nungarlee, Uarna; Ruangprach, Arnakorn; Sulong, Suwaibah; Sanporkha, Promluck; Adisakwattana, Sirichai; Ngamukote, Sathaporn
Journal:
Lebensmittel-Wissenschaft + Technologie =
Issue:
Volume 163(2022)
Page Start:
Record Type:
Journal Article
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