Department of Food Technology, Silpakorn University

Asst. Prof. Sinee Nongtaodum, Ph.D.

Asst. Prof. Sinee Nongtaodum, Ph.D.
Email	sinee_n@yahoo.com
Expertise	Fishery Products Food Product Development View my research on

Publication

2023
The Effect of Xanthan Gum and Carboxymethyl Cellulose Addition on the Properties of Gluten-Free Brownies Full paper
2019
Sinee Nongtaodum, Phattarakan Chairat, Wanida Charoenphon, Prasong Siriwongwilaichat. (2019). The effect of hydrocolloids on the quality of gluten-free rice scones. Srinakharinwirot University (Journal of Science and Technology), 11 (21) : 193-203. Full text
2014
Wisdom Wardy, Behannis Mena, Sinee Nongtaodum, Hong Kyoon No and Witoon Prinyawiwatkul. (2014) Exploring the Drivers of Purchase Intent and Consumer Satisfaction of Chicken Eggs Using Principal Component Analysis and the Kano Model. Journal of Sensory Studies 29(6) 463-473. DOI: 10.1111/joss.12127
2007
Jareonchai Pattanaponsukum, Salalee Phromsombat, Pramote Khuwijitjaru, Sinee Nongtaodum, Busarakorn Mahayothee, and Suched Samuhasaneetoo. 2007. Intermittent drying process of dried banana. The 9^th Agro-Industrial Conference. 14-15 june 2007. BITEC Bangkok, Thailand

Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University Sanam Chandra Palace Campus, Amphoe Muang, Nakhon Pathom 73000
Tel 0-3424-2322 or 0-3410-9686 Press 209300
E-mail: foodtech@su.ac.th

Faculty website Silpakorn university website