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	1.	Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand. [electronic resource] by Kopermsub, Phikunthong Yunchalard, Sirinda Producer: 20100729 In: International journal of food microbiology vol. 138 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Optimisation of microencapsulation of turmeric extract for masking flavour. [electronic resource] by Laokuldilok, Natcha Thakeow, Prodpran Kopermsub, Phikunthong Utama-ang, Niramon Producer: 20160527 In: Food chemistry vol. 194 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma. [electronic resource] by Samakradhamrongthai, Rajnibhas Thakeow, Prodpran Kopermsub, Phikunthong Utama-Ang, Niramon Producer: 20170413 In: Journal of microencapsulation vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Optimization of gelatin and gum arabic capsule infused with pandan flavor for multi-core flavor powder encapsulation. [electronic resource] by Samakradhamrongthai, Rajnibhas Sukeaw Thakeow Angeli, Prodpran Kopermsub, Phikunthong Utama-Ang, Niramon Producer: 20191007 In: Carbohydrate polymers vol. 226 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)