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Author: Paideang Khwanchai
2 Articles are founded.
Preparation of house cricket peptide by enzymatic hydrolysis and development of herbal peptide drink
Trakul Prommajak 
, Kamonlak Chailangka , Suwalee Fong-in , Paideang Khwanchai , Patcharin Chaibarn
, Kamonlak Chailangka , Suwalee Fong-in , Paideang Khwanchai , Patcharin Chaibarn
Food Sci. Preserv. 2024;31(6):847-856.
https://doi.org/10.11002/fsp.2024.31.6.847
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https://doi.org/10.11002/fsp.2024.31.6.847
Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker
Paideang Khwanchai , Fong-In Suwalee , Trakul Prommajak , Noppakao Phandaeng
, Fong-In Suwalee , Trakul Prommajak , Noppakao Phandaeng
Food Sci. Preserv. 2024;31(4):507-517.
https://doi.org/10.11002/fsp.2024.31.4.507
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https://doi.org/10.11002/fsp.2024.31.4.507
