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Soraya Kerdpiboon

Showing results (1-10 of 3) with videos related to

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Food Chemistry|September 17, 2024
Effect of fortified calcium compounds from oyster shell on the quality of tapioca pearlsParinda Meeparn, Chakkapat Aenglong, Savitree Ratanasumawong, et al.
Food Chemistry: X|February 27, 2026
Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee groundsNur Maiyah, Soraya Kerdpiboon, William L Kerr, et al.
Meat Science|February 4, 2021
Structural changes in local Thai beef during sous-vide cookingPattama Supaphon, Soraya Kerdpiboon, Annie Vénien, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Food Chemistry|September 17, 2024
Effect of fortified calcium compounds from oyster shell on the quality of tapioca pearlsParinda Meeparn, Chakkapat Aenglong, Savitree Ratanasumawong, et al.
Food Chemistry: X|February 27, 2026
Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee groundsNur Maiyah, Soraya Kerdpiboon, William L Kerr, et al.
Meat Science|February 4, 2021
Structural changes in local Thai beef during sous-vide cookingPattama Supaphon, Soraya Kerdpiboon, Annie Vénien, et al.
Pageof 1