Kriangsak Banlue

Kriangsak Banlue

Mahasarakham University - Maha Sarakham / Thailand
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5270154
มหาวิทยาลัยมหาสารคาม
person_outline Kriangsak Banlue's MOST POPULAR ARTICLES
1-) High temperature tolerant fish protein gel using transglutaminase and sodium ascorbateJ Runglerdkriangkrai, K Banlue, N RaksakulthaiJournal of Natural Science, Biology, and Medicine, 84-90, 200692006
2-) Quality of Fish Ball from surimi as affected by starch and sterilizing conditionsJ Runglerdkriangkrai, K Banlue, N RaksakulthaiJournal of Fisheries and Environment 32 (1), 39-47, 200892008
3-) Effect of KBrO3 on gel-forming properties of walleye pollack surimi through setting with or without transglutaminase inhibitor.K Banlue, K Morioka, Y ItohPakistan Journal of Biological Sciences: PJBS 13 (1), 1-8, 201072010
4-) Effect of inorganic oxidizing reagents on gel-forming properties of walleye pollack surimi through low temperature setting.K Banlue, K Morioka, Y Itoh42010
5-) Comparison of stevia leaf extract (Stevia rebaudiana) and sucrose sugar addition on the textural properties of Kanomtian crust.S Suwannarong, P Chotthanom, K Banlue, B Niyom, K Kanarun12019