Old Web
English
Sign In
Acemap
>
authorDetail
>
Busarawan Chaiya
Busarawan Chaiya
Kasetsart University
Food science
Chemistry
Chromatography
Sponge cake
Tapioca starch
4
Papers
87
Citations
0.00
KQI
Citation Trend
Filter By
Interval:
1900~2024
1900
2024
Author
Papers (4)
Sort By
Default
Most Recent
Most Early
Most Citation
No data
Journal
Conference
Others
Low‐sodium roasted peanuts: effects of salt mixtures (NaCl, KC l and glycine) on consumer perception and purchase intent
2019
International Journal of Food Science and Technology
Kairy Dharali Pujols
Ryan Ardoin
Busarawan Chaiya
Georgianna Tuuri
Witoon Prinyawiwatkul
Show All
Source
Cite
Save
Citations (12)
Gluten‐free bakery and pasta products: prevalence and quality improvement
2018
International Journal of Food Science and Technology
Yupeng Gao
Marlene E. Janes
Busarawan Chaiya
Margaret A. Brennan
Charles S. Brennan
Witoon Prinyawiwatkul
Show All
Source
Cite
Save
Citations (56)
Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum
2015
International Journal of Food Science and Technology
Busarawan Chaiya
Rungnaphar Pongsawatmanit
Witoon Prinyawiwatkul
Show All
Source
Cite
Save
Citations (7)
Quality of Batter and Sponge Cake Prepared from Wheat-Tapioca Flour Blends
2011
Busarawan Chaiya
Rungnaphar Pongsawatmanit
Show All
Source
Cite
Save
Citations (12)
1