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Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream.
Sci Rep. 2022 Sep 6;12(1):15121. doi: 10.1038/s41598-022-19451-7.
Sci Rep. 2022.
PMID: 36068248
Free PMC article.
Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability.
Samakradhamrongthai RS, Jannu T, Renaldi G.
Samakradhamrongthai RS, et al. Among authors: jannu t.
Heliyon. 2021 Aug 13;7(8):e07776. doi: 10.1016/j.heliyon.2021.e07776. eCollection 2021 Aug.
Heliyon. 2021.
PMID: 34458616
Free PMC article.
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Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design.
Kaewpetch K, Yolsuriyan S, Disayathanoowat T, Phokasem P, Jannu T, Renaldi G, Samakradhamrongthai RS.
Kaewpetch K, et al. Among authors: jannu t.
Gels. 2024 Apr 21;10(4):282. doi: 10.3390/gels10040282.
Gels. 2024.
PMID: 38667701
Free PMC article.
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Effect of stevia, xylitol, and corn syrup in the development of velvet tamarind (Dialium indum L.) chewy candy.
Sukeaw Samakradhamrongthai R, Jannu T.
Sukeaw Samakradhamrongthai R, et al. Among authors: jannu t.
Food Chem. 2021 Aug 1;352:129353. doi: 10.1016/j.foodchem.2021.129353. Epub 2021 Feb 20.
Food Chem. 2021.
PMID: 33662915
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