검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Particle swarm optimization as alternative tool to sensory evaluation to produce high-quality low-sodium fish sauce via electrodialysis Ratanasanya S, Chindapan N, Polvichai J, Sirinaovakul B, Devahastin S Journal of Food Engineering, 228, 84, 2018 |
| 2 |
Physical properties, morphology and saltiness of salt particles as affected by spray drying conditions and potassium chloride substitution Chindapan N, Niamnuy C, Devahastin S Powder Technology, 326, 265, 2018 |
| 3 |
Mathematical modeling of transport phenomena and quality changes of fish sauce undergoing electrodialysis desalination Bawomruttanaboonya K, Devahastin S, Yoovidhya T, Chindapan N Journal of Food Engineering, 159, 76, 2015 |
| 4 |
Effect of electrodialysis pretreatment on physicochemical properties and morphology of spray-dried-fish sauce powder Chindapan N, Devahastin S, Chiewchan N Journal of Food Engineering, 99(1), 31, 2010 |