Personal information

Keywords

rice noodles, gluten-free noodles, water rehydration

Activities

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Employment (1)

Kasetsart University: Bangkok, TH

Associate Professor (Department of Food Science and Technology)
Employment
Source: Self-asserted source
savitree ratanasumawong

Education and qualifications (1)

Tokyo University of Marine Science and Technology: Tokyo, JP

Doctor of Marine Science
Education
Source: Self-asserted source
savitree ratanasumawong

Works (3)

Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by‐product gluten‐free pasta

International Journal of Food Science & Technology
2024-04 | Journal article
DOI: 10.1111/ijfs.16997
Contributors: Iffadhiya Fathin Adiba; Sudathip Sae‐tan; Wattinee Katekhong; Pitiporn Ritthiruangdej; Ravipim Chaveesuk; Savitree Ratanasumawong
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Crossref

Effect of Mulberry Leaf Tea on Texture, Microstructure, Starch Retrogradation, and Antioxidant Capacity of Rice Noodles

Journal of Food Processing and Preservation
2023-03-29 | Journal article
DOI: 10.1155/2023/2964013
Contributors: Tanaporn Makchuay; Sasitorn Tongchitpakdee; Savitree Ratanasumawong; Mahendran Radhakrishnan
Source: check_circle
Crossref

Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties

International Journal of Food Science & Technology
2021-07 | Journal article
DOI: 10.1111/ijfs.14957
Contributors: Kiattisak Puhin; Mika Fukuoka; Savitree Ratanasumawong
Source: check_circle
Crossref
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