Author:
Settapramote Nawalinkhol,Kawee-ai Arthitaya,Phakawan Janejira,Wannasawad Kittikoon
Reference17 articles.
1. Complexation of high amylose rice starch and hydrocolloid through dry heat treatment: Physical property and in vitro starch digestibility;I Y Bae;Journal of cereal science,2018
2. Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers;J De Oliveira Monteschio;Meat Science,2017
3. Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish;J Li;International Journal of Gastronomy and Food Science,2023
4. Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads;D Lin;Food Hydrocolloids,2021