검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder Fongin S, Granados AEA, Harnkarnsujarit N, Hagura Y, Kawai K Journal of Food Engineering, 247, 95, 2019 |
| 2 |
Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits Fongin S, Kawai K, Harnkarnsujarit N, Hagura Y Journal of Food Engineering, 210, 91, 2017 |
| 3 |
Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd Harnkarnsujarit N, Kawai K, Watanabe M, Suzuki T Journal of Food Engineering, 184, 10, 2016 |
| 4 |
Effect of water activity on sugar crystallization and beta-carotene stability of freeze-dried mango powder Harnkarnsujarit N, Charoenrein S Journal of Food Engineering, 105(4), 592, 2011 |