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  1. 1
    Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts

    Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts by Aunchalee Aussanasuwannakul, Kassamaporn Puntaburt, Thidarat Pantoa

    Published 2024-09-01
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  2. 2
    In vitro protein digestibility and bioactive activities of yogurt from black soybean (Glycine max L.) milk

    In vitro protein digestibility and bioactive activities of yogurt from black soybean (Glycine max L.) milk by Thidarat Pantoa, Kanthida Wadeesirisak, Safiah Saah, Pramuan Saithong

    Published 2025-06-01
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