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Ms. Nachanok Nuthong

Scholarship
Source : –
Duration : August 2014 – May 2017
Research outputs
Articles in Journals

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Published contributions to academic conferences

  1. Nuthong, N., Puncha-arnon, S., Uttapap, D., Wandee, Y., and Siriwong, N. 2017, Effects of waxy rice flour and food additives on properties of frozen rice flour gel, Innovative Food Science and Technology For Mankind: Empowering Research for Health and Aging Society, The Food Science and Technology Association of Thailand (Fostat), June 15-17, 2017, Bangkok International Trade & Exibition Centre (BITEC), Bangkok, Thailand.
  2. Nuthong, N., Puttanlek, C., Rungsardthong, V., Puncha-arnon, S., and Uttapap, D. 2016, Gel properties of rice flour blended with waxy rice and waxy cassava starches, The 28th Annual Meeting of the Thai Society for Biotechnology and International Conference, November 28-30, 2016, The Empress Hotel, Chiang Mai, Thailand.
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