Publications by authors named "Pajaree Aumpa"
Article Synopsis
- * The study measured various properties of MSIC, revealing that optimal amounts were 15.00 g of BPP and 34.00 g of CP, resulting in good firmness and overrun.
- * The ice cream not only had appealing sensory qualities but also high levels of bioactive compounds and antioxidant activities, showcasing the potential for functional food development.