Changes in rheological properties, particle size and cooking stability of meat batter as a function of fat content and time and temperature of chopping = Influences de la teneur en gras et de la durée de la température de broyage sur les modifications des propriétés rhéologiques, de la granulométrie et de la stabilité à la cuisson des pâtés de viandeCHAIWANICHSIRI, Saiwarun.1986, 394 pThesis

Measurement of electrical conductivity, differential scanning calorimetry and viscosity of starch and flour suspensions during gelatinisation processCHAIWANICHSIRI, Saiwarun; OHNISHI, Shigehiko; SUZUKI, Toru et al.Journal of the science of food and agriculture. 2001, Vol 81, Num 15, pp 1586-1591, issn 0022-5142, 6 p.Article

Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezingBOONSUMREJ, Sirintra; CHAIWANICHSIRI, Saiwarun; TANTRATIAN, Sumate et al.Journal of food engineering. 2007, Vol 80, Num 1, pp 292-299, issn 0260-8774, 8 p.Article