Ratchaneeporn Photinam

PROCESS OPTIMIZATION TO INCREASE RESISTANT STARCH IN VERMICELLI PREPARED FROM MUNG BEAN AND COWPEA STARCH

A. Moongngarm, T. Paseephol, Ratchaneeporn Photinam, 2016 .

Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose–lipid complex formation

A. Moongngarm, Ratchaneeporn Photinam, 2022, Journal of Food Science and Technology.