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ผลงานตีพิมพ์ในวารสารวิชาการStructural equation model of sensory preferences, acceptance, and purchase intentions of a novel food product and their relationship to emotional responses: the case of an instant congee product mixed with cricket protein powderผู้แต่ง: Wongthahan, P., Sae-Eaw, A., Wongsriworapon, A.,  Dr.Phurit Ngoenchai, Lecturer , Chandeewanta, S., Hengboriboon, L., วารสาร: 
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ผลงานตีพิมพ์ในวารสารวิชาการInfluence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiersผู้แต่ง:Charoen, R, Dr.Anuvat Jangchud, Associate Professor , Dr.Kamolwan Jangchud, Associate Professor , Dr.Thepkunya Harnsilawat, Assistant Professor , Decker, EA , McClements, DJ, วารสาร: 
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ผลงานตีพิมพ์ในวารสารวิชาการRecent studies and industrial applications of bacterial nanocellulose in the food industryผู้แต่ง:Agustina, W., Boontawan, A., Gamonpilas, C., Dr.Prakit Sukyai, Associate Professor , Yamabhai, M., วารสาร: |
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