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58篇 您的检索式：作者名="Shobsngob"

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	题名	作者	年代	出处	被引量
1	Production of meat like flavor 显示文摘	Saiyavit Varavinit Sujin Shobsngob Matebhidva chakoraw	2000	Science Asia2000，，26：	1
2	Preparation and physicochemical properties of dialdehyde tapioca starch显示文摘	WONGSAGON R SHOBSNGOB S VARAVINIT S	2006	Starch2006，57，3：	1
3	Studies of flavor encapsulation by agents produced from modified sago and tapioca starches 显示文摘	Saiyavit Varavini Narisa Chaokasem Sujin Shobsngob	2001	Starch2001，53，：	1
4	Effect of amylase content on gelatinization, retrogradation and pasting properties of flours from different culti- vats of Thai rice显示文摘	Varavinits Shobsngob	2003	Stareh2003，55，：	1
5	Effect of amylase content on gelatinization, retrogradation, and pasting properties of flours from different cultivars of Thai rice显示文摘	Varavinit S Shobsngob S Varanyanond W	2003	Starch/Starke2003，55，：	1
6	Production of Meat-Like Flavor显示文摘	Saiyavit Varavinit Sujin Shobsngob Mate Bhidyachakorawar and Manop Suphantharika	2000	Science Asia2000，，26：	1
7	Studies of flavor encapsulation by agents produced from modified sago and tapioca starches显示文摘	Saiyanit Varavini Narisa Chaokasem Sujin Shobsngob	2001	Starch2001，，53：	1
8	Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cuhivars of Thai rice显示文摘	Varavinit S Shobsngob S Varanyanond W	2003	Starch/St?rke2003，55，：	1
9	Preparation, pasting properties and freeze–thaw stability of dual modified crosslink-phosphorylated rice starch显示文摘	Pawinee Deetae Sujin Shobsngob Warunee Varanyanond Pavinee Chinachoti Onanong Naivikul Saiyavit Varavinit	2007	Carbohydrate Polymers2007，，2：	1
10	Studies of Flavor Encapsulation by Agents Produced from Modified Sago and Tapioca Starches显示文摘	Saiyavit Varavini Narisa Chaokasem Sujin Shobsngob	2001	Starch /starke2001，53，：	1
11	Preparation and characterization of annealed enzymatically hydrolyzed tapioca starch and utilization in tableting显示文摘	Tukomane T Leerapongnum P Shobsngob S	2007	Starch2007，59，：	1
12	Preparation and physicochemical properties of dialdehyde tapioca starch 显示文摘	Wongsagon R Shobsngob S Varavinit S	2005	Starch-Starke2005，57，34：	1
13	Effect of amylese content on gelatinisation, retrogradation and pasting properties of flour from different cultivars of Thai rice显示文摘	Varavinit S Shobsngob S Varanyanond W	2003	Starch2003，55，：	1
14	Immobilization of a thermostable alpha-amylase显示文摘	Saiyavit Varavinit Narisa Chaokasema Sujin Shobsngob	2002	Science Asia2002，，28：	1
15	Effect of amylose content gelatinization and pasting of properties of flours from different cultivars of thai rice显示文摘	Varavinit S Shobsngob S Varanyanond W	2003	Starch/Starke2003，55，：	1
16	Preparation,pasting properties and freeze-thaw stability of dualmodified crosslink-phosphorylated rice starch显示文摘	DEETAE P SHOBSNGOB S VARANYANOND W	2008	CarbohydratePolymer2008，73，2：	1
17	Study of flavor encapsulation by agents produced from modified saga and tapioca starches 显示文摘	Varavinit S Chaokasem N Shobsngob S	2001	Starch2001，53，：	1
18	Studies of flavor encapsulation by agents produced from modified sago and tapioca starches显示文摘	Varavini S Chaokasem N Shobsngob S	2001	Starch2001，53，4：	1
19	Production of meat-like flavor显示文摘	SAIYAVIT VARAVINIT SUJIN SHOBSNGOB MATE BHIDYACHAKORAWAWAT e t al	2000	Science As ia2000，，26：	1
20	Effect of am- ylase content on gelatinization, retrogradation, and pasting prop erties of flours from different cultivars of Thai rice显示文摘	Varavinit S Shobsngob S Varanyanond W	2003	Starch/Starke2003，，55：	1

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