Wiriya Phomkong

机构：Ubon Ratchathani University

发表论文 13 篇 · 总被引 111 次 · h-index 5

代表论文

• The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder. (2016 · International Food Research Journal · 被引 35)
• Desorption Isotherms for Stone Fruit (2006 · Drying Technology · 被引 27)
• Chemical Pretreatments Affecting Drying Characteristics of Chilli (cv. Huarou Yon) (2010 · Drying Technology · 被引 16)
• Thermophysical Properties of Stone Fruit (2006 · Drying Technology · 被引 15)
• The Concept of Functional Foods and Functional Farming (4 F) in the Prevention of Cardiovascular Diseases: A Review of Goals from 18th World Congress of Clinical Nutrition (2015 · Journal of Cardiology and Therapy · 被引 11)
• The Singh’s Concept of Functional Foods and Functional Farming (4 F) for World Health (2018 · Elsevier eBooks · 被引 3)