P. Detchewa

PHYSICOCHEMICAL PROPERTIES OF DRIED GUIZHOU AS AFFECTED BY PRETREATMENTS, DRYING TECHNIQUES AND STORAGE PERIOD

Yardfon Tanongkankit, C. Phungamngoen, P. Detchewa, 2021, Journal of sustainability science and management.

Physicochemical and Thermal Properties of Non-Waxy Rice Flour as Affected by Waxy Rice Flour and Its Influence on Textural and Cooking Properties of Rice Spaghetti

O. Naivikul, M. Thongngam, P. Detchewa, 2022 .

THE EFFECTS OF UNRIPE BANANA FLOUR ON RESISTANT STARCH CONTENT AND QUALITY CHARACTERISTICS OF GLUTEN-FREE RICE COOKIES

Patcharee Prasajak, A. Moongngarm, Wichien Sriwichai, 2021, Journal of Sustainability Science and Management.

Substitution of rice flour with rice protein improved quality of gluten-free rice spaghetti processed using single screw extrusion

O. Naivikul, Patcharee Prasajak, A. Moongngarm, 2022, LWT.

Substitution of Rice Flour by Unripe Banana Flour Improved Physical Characteristics and Increased Bioactive Compounds of Vietnamese Rice Paper

V. Pongkanpai, Chutamas Maneewong, P. Detchewa, 2021 .

Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion

J. Jane, O. Naivikul, M. Thongngam, 2016, Journal of Food Science and Technology.

EFFECT OF EGG WHITE PROTEIN POWDER ON THE TEXTURAL PROPERTIES, COOKING QUALITIES AND SENSORY EVALUATION OF GLUTEN-FREE RICE SPAGHETTI

O. Naivikul, P. Detchewa, 2016 .

Pasting Property of Jasmine Rice Flour, Quality and Sensory Evaluation of Gluten-Free Rice Penne as Affected by Protein and Hydrocolloid Addition

A. Moongngarm, V. Pongkanpai, C. Phungamngoen, 2022, E3S Web of Conferences.