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Items: 5

1.

Comparative studies on physicochemical properties, starch hydrolysis, predicted glycemic index of Hom Mali rice and Riceberry rice flour and their applications in bread.

Thiranusornkij L, Thamnarathip P, Chandrachai A, Kuakpetoon D, Adisakwattana S.

Food Chem. 2019 Jun 15;283:224-231. doi: 10.1016/j.foodchem.2019.01.048. Epub 2019 Jan 16.

PMID:
30722865
2.

Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread.

Thiranusornkij L, Thamnarathip P, Chandrachai A, Kuakpetoon D, Adisakwattana S.

Foods. 2018 Sep 27;7(10). pii: E159. doi: 10.3390/foods7100159.

3.

Locations of hypochlorite oxidation in corn starches varying in amylose content.

Kuakpetoon D, Wang YJ.

Carbohydr Res. 2008 Jan 14;343(1):90-100. Epub 2007 Oct 10.

PMID:
17950716
4.

Internal structure and physicochemical properties of corn starches as revealed by chemical surface gelatinization.

Kuakpetoon D, Wang YJ.

Carbohydr Res. 2007 Nov 5;342(15):2253-63. Epub 2007 Jun 12.

PMID:
17610854
5.

Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content.

Kuakpetoon D, Wang YJ.

Carbohydr Res. 2006 Aug 14;341(11):1896-915. Epub 2006 May 11.

PMID:
16690041

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