Search Results - Ammawath, Wanna

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  1. 1
    Quality Characteristics of Banana Chips and Oils After Deep Fat Frying

    Quality Characteristics of Banana Chips and Oils After Deep Fat Frying by Ammawath, Wanna

    Published 2002
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  2. 2
    Determination of Natural and Synthetic Antioxidants in Palm Oil Using Fourier Transform Infrared Spectroscopy

    Determination of Natural and Synthetic Antioxidants in Palm Oil Using Fourier Transform Infrared Spectroscopy by Ammawath, Wanna

    Published 2006
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  3. 3
    A rapid method for determination of commercial β-carotene in RBD palm olein by fourier transform infrared spectroscopy.

    A rapid method for determination of commercial β-carotene in RBD palm olein by fourier transform infrared spectroscopy. by Ammawath, Wanna, Che Man, Yaakob

    Published 2010
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  4. 4
    Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips

    Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips by Ammawath, Wanna, Che Man, Yaakob, Yusof, Salmah, A Rahman, Russly

    Published 2001
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  5. 5
    Effects of type of packaging material on physicochemical and sensory characteristics of deep-fat-fried banana chips

    Effects of type of packaging material on physicochemical and sensory characteristics of deep-fat-fried banana chips by Ammawath, Wanna, Che Man, Yaakob, Yusof, Salmah, A. Rahman, Russly

    Published 2002
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  6. 6
    A new method for determination of tert-butylhydroquinone (TBHQ) in RBD palm olein with FTIR spectroscopy

    A new method for determination of tert-butylhydroquinone (TBHQ) in RBD palm olein with FTIR spectroscopy by Ammawath, Wanna, Che Man, Yaakob, Baharin, Badlishah Sham, Abdul Rahman, Russly

    Published 2004
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