T. Q. Le

New Nutritional Perspectives in the Context of Chronic Disease Patient Management

M. Tarcea, I. M. Matran, T. Q. Le, 2022, Practice, Progress, and Proficiency in Sustainability.

Optimization of operating process parameters for instant brown rice production with microwave-followed by convective hot air drying

W. Jittanit, T. Q. Le, 2015 .

Microwave heating for accelerated aging of paddy and white rice.

A. Suwanagul, S. Songsermpong, P. Rumpagaporn, 2014 .

Drying Characteristics of Cooked Jasmine Brown Rice and True Densities of Dried Products

W. Jittanit, T. Q. Le, 2012 .

EFFECTS OF MICROWAVE ROASTING TIME ON PHYSICO-CHEMICAL PROPERTIES AND SENSORY EVALUATION OF GERMINATED RED BROWN RICE MILK

T. Q. Le, Tuan Quoc Le, Nhat Quoc Le, 2021, Journal of Microbiology, Biotechnology and Food Sciences.

Effect of Ultrasound Treatment in the Mass Transfer and Physical Properties of Salted Duck Eggs

S. Songsermpong, K. Dang, T. Q. Le, 2015 .

Comparison Between Traditional Deep-Oil and Microwave Puffing for Physical and Eating Qualities of Puffed Pork Rind

T. T. Le, S. Songsermpong, T. Q. Le, 2015 .