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	1.	The effects of ultrasound - assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content. [electronic resource] by Kunyanee, Kannika Luangsakul, Naphatrapi Publication details: Food chemistry Apr 2020 In: Food chemistry vol. 323 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index. [electronic resource] by Ritudomphol, Onvara Luangsakul, Naphatrapi Producer: 20190329 In: Journal of food science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking. [electronic resource] by Keeratipibul, Suwimon Luangsakul, Naphatrapi Otsuka, Shinya Sakai, Shigeru Hatano, Yasushi Tanasupawat, Somboon Producer: 20110912 In: Journal of food science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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