N. Prapasuwannakul

Characteristics of Reduced-Fat Thai Pork Sausage with Inulin Addition

N. Prapasuwannakul, 2018 .

Chemical Composition and Antioxidant Activity of Klongkone Shrimp Paste

K. Suwannahong, N. Prapasuwannakul, 2015 .

Consumer Acceptance of Nutritional Enrichment of Fish Crackers Used for Snacks with Fish Bones

N. Prapasuwannakul, 2018, Advances in Physical Ergonomics & Human Factors.

Utilization of Soymilk Residue for Wheat Flour Substitution in Gyoza skin

N. Prapasuwannakul, 2014 .

Use of Green Coconut Pulp as Cream, Milk, Stabilizer and Emulsifier Replacer in Germinated Brown Rice Ice Cream

S. Boonchai, N. Prapasuwannakul, Nawapat Pengpengpit, 2014 .