Search Results - Wongsakul, S.

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  1. 1
    Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract

    Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract by Thakaeng, Pakathip, Wongsakul, Sirirung, Mat Yusoff, Masni

    Published 2020
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  2. 2
    Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers

    Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers by Ismail, A.H., Wongsakul, S., Ismail-Fitry, M.R, Rozzamri, A., Mat Yusoff, M.

    Published 2020
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