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Publications by Naratip Poonnakasem

Influence of Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake During Storage

Journal of Food Quality

English

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Effects of Hydrocolloids and Carob Bean Flour on Rheological Properties of Batter and Cake Quality

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Significance of Starch Properties and Quantity on Sponge Cake Volume

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Improvement of Gluten‐free Bread and Cake Properties Using Natural Hydrocolloids: A Review

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Bioactive and Physicochemical Properties of Wild Fruit Powder Added Sponge Cake

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Jujube (Zizyphus Lotus L.): Benefits and Its Effects on Functional and Sensory Properties of Sponge Cake

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Effect of Natural Antioxidant of Cake Quality During Storage

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Influence of Pulsed Electrical Discharge, Hydrostatic Pressure and Temperature on Rheological Properties of Sunflower Cake During Oil Pressing

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Evaluation of the Physicochemical and Textural Properties of Pomelo Fruit Following Storage

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Influence of High-Temperature Drying on Structural and Textural Properties of Durum Wheat Pasta

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