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Publications by Kanrawee Hunsakul
Utilization of Tuna Roe and Using Inulin as Oil Replacer for Producing Value Added Omega-3 Mayonnaise Product
Functional Foods in Health and Disease
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Utilization of Sardinella Longiceps in a Value Added Product Development in the Form of Omega-3 Enriched Instant Soup Powder
DEVELOPMENT OF a VALUE ADDED FISH PRODUCT FROM TUNA (Thunnus Albacares)
Sonde Adjust Value-Added Product Technical Report
Fish Oil and Omega-3 Fatty Acids
CMAJ
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Demand for Value Added and Value-Added Exchange Rates
IMF Working Papers
Utilization of Marine By-Products for the Recovery of Value-Added Products
Journal of Food Bioactives
Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup
Jurnal Pengolahan Hasil Perikanan Indonesia
Gelatin From Bones of Bighead Carp as a Fat Replacer on Physicochemical and Sensory Properties of Low-Fat Mayonnaise
Journal of Microbiology, Biotechnology and Food Sciences
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Omega-3 Fatty Acids From the By-Products of Yellowfin Tuna Intended for Sashimi Processing
Fisheries Science
Aquatic Science