Effect of Ethanol Stress on Fermentation Performance of Saccharomyces cerevisiae Cells Immobilized on Nypa fruticans Leaf Sheath Pieces by Hoang Phong Nguyen, Hoang Du Le, Van Viet Man Le

Get full text

Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies by Thi Hai Anh Mai, Thi Thu Tra Tran, Van Viet Man Le

Get full text

Immobilization of Saccharomyces Cerevisae cells on water hyacinth stem pieces and application to repeated batch fermentation for ethanol production by Le Nhu Ngoc Ta, Thi Hong Chau Nguyen, Van Viet Man Le

Get full text

Crackers Fortified with Various Ratios of Cynara Scolymus L. Leaf Extract Residue: Nutritional, Physical and Sensory Quality by Thuy Thi Le, Anh Phuong Vo, Van Thao Nguyen Dang, Van Viet Man Le

Get full text

Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality by Thi Phuong Trang Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le

Get full text

Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes by Dien Quang Long, Thi Mien Trieu, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le

Get full text

Enzymatic treatment of pineapple pomace and its application into fiber-rich biscuit making by Thi Thuy An Nguyen, Huong Huy Nguyen, Nu Minh Nguyet Ton, Thi Thu Tra Tran, Van Viet Man Le

Get full text

Comparison of Enzymatic and Ultrasonic Extraction of Albumin from Defatted Pumpkin (Cucurbita pepo) Seed Powder by Gia Loi Tu, Thi Hoang Nga Bui, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le

Get full text

Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie Production by Ngoc Doan Trang Nguyen, Thi Thuy Huong Phan, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Dinh Le Tam Vo, Van Viet Man Le

Get full text

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project by Yves Waché, Yves Waché, Yves Waché, Thuy-Le Do, Thi-Bao-Hoa Do, Thi-Yen Do, Thi-Yen Do, Maxime Haure, Maxime Haure, Maxime Haure, Maxime Haure, Phu-Ha Ho, Phu-Ha Ho, Anil Kumar Anal, Van-Viet-Man Le, Wen-Jun Li, Hélène Licandro, Hélène Licandro, Hélène Licandro, Da Lorn, Da Lorn, Da Lorn, Da Lorn, Mai-Huong Ly-Chatain, Sokny Ly, Warapa Mahakarnchanakul, Dinh-Vuong Mai, Dinh-Vuong Mai, Dinh-Vuong Mai, Dinh-Vuong Mai, Dinh-Vuong Mai, Hasika Mith, Dzung-Hoang Nguyen, Thi-Kim-Chi Nguyen, Thi-Kim-Chi Nguyen, Thi-Kim-Chi Nguyen, Thi-Minh-Tu Nguyen, Thi-Minh-Tu Nguyen, Thi-Thanh-Thuy Nguyen, Thi-Viet-Anh Nguyen, Hai-Vu Pham, Hai-Vu Pham, Tuan-Anh Pham, Tuan-Anh Pham, Thanh-Tam Phan, Thanh-Tam Phan, Reasmey Tan, Tien-Nam Tien, Thierry Tran, Thierry Tran, Thierry Tran, Sophal Try, Sophal Try, Sophal Try, Sophal Try, Quyet-Tien Phi, Dominique Valentin, Dominique Valentin, Quoc-Bao Vo-Van, Kitiya Vongkamjan, Duc-Chien Vu, Nguyen-Thanh Vu, Son Chu-Ky, Son Chu-Ky

Get full text