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71篇 您的检索式：作者名="Varavinit"

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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	Modification and utilizations of sago starch 显示文摘	Varavinit Saiyavit	2000	Biotechnol Sustainable Unil Biol Resour Trop2000，14，：	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	A study of ordered structure in acid-modified tapioca starch by 13C CP/MAS solid-state NMR显示文摘	Atichokudomchai N Varavinit S Chinachoti P	2004	Carbohydrate Polymers2004，58，4：	1
6	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
7	Production of Meat-Like Flavor显示文摘	Saiyavit Varavinit Sujin Shobsngob Mate Bhidyachakorawar and Manop Suphantharika	2000	Science Asia2000，，26：	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	Comparative study of pilot scale rice starch production by an alkaline and an enzymatic process显示文摘	Puchongkavarin H Varavinit S Bergthaller W	2005	Starch/Starke2005，，57：	1
11	A study of annealing and freeze -stability of acid -modified tapioca starches by differential scanning calorimetry (DSC)显示文摘	Atichokudomchai N Varavinit S Chinachoti P	2002	Starch2002，50，：	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	Production of meat like flavor显示文摘	Varavinit S Sujin S Matebh I	2000	Science Asia2000，，26：	1
14	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
15	Effects of Osmotic Pressure on the Crosslinking Reaction of Tapioca Starch显示文摘	Saiyavit Varavinit Worachat Paisanjit Tuangporn Tukomane	2007	Starch2007，59，：	1
16	Immobilization of a thermostable alpha-amylase显示文摘	Saiyavit Varavinit Narisa Chaokasema Sujin Shobsngob	2002	Science Asia2002，，28：	1
17	Immobilization of a thermostable alpha-amylase显示文摘	SAIYAVIT VARAVINIT NARISA CHAOKASEMA SUJINSHOBSNGOB	2002	Science Asia2002，28，：	1
18	Studies of flavor encapsulation by agents produced from modified sago and tapioca starches显示文摘	Varavinit S Chaokasem G J Knennedy J F	2001	Starch2001，53，6：	1
19	production of meat-like flavor 显示文摘	Varavinit S Sujin S Matebh I	2000	Science Asia2000，26，：	1
20	Gelatinization transitions of acid-modified tapioca starches by differential scanning calorimetry ( DSC ) 显示文摘	Atichokudomchai N Varavinit S Chinachoti P	2002	Starch/St/irke2002，，54：	1

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