1.Acrylamide: Thermally Induced Toxicant in Foods and Its Control Measures

作　　者：Yakindra Prasad Timilsena ;Jyotsna Shrestha Khanal ;Anil Kumar Anal

出　　处：Journal of Food Science and Technology Nepal. 2010 ;6(0):19-30.doi:10.3126/jfstn.v6i0.8256

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296237

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2.Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

作　　者：Sujitta Raungrusmee ;Anil Kumar Anal

出　　处：Foods. 2019 ;8(11):558-576.doi:10.3390/foods8110558

出版社：MDPI Publishing

文章 ID：257044754

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3.Interactions of Bio-macromolecules During Processing of Instant Asian Noodles: A Review

作　　者：Pratiksha Shrestha ;Krishna Prasad Rai ;Anil Kumar Anal

出　　处：Journal of Food Science and Technology Nepal. 2016 ;9:1-10.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：193158338

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4.Acrylamide: Thermally Induced Toxicant in Foods and Its Control Measures

作　　者：Yakindra Prasad Timilsena ;Jyotsna Shrestha Khanal ;Anil Kumar Anal

出　　处：Journal of Food Science and Technology Nepal. 2013 ;6:19-30.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：185563947

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5.Attitudes, Perceptions, and On-Farm Self-Reported Practices of Shrimp Farmers’ towards Adoption of Good Aquaculture Practices (GAP) in Thailand

作　　者：Chitrlada Booncharoen ;Anil Kumar Anal

出　　处：Sustainability. 2021 ;13(9):5194.doi:10.3390/su13095194

出版社：MDPI, Open Access Journal

文章 ID：1032454063

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6.Pengujian Parameter Biji Sorghum dan Pengaruh Analisa Total Asam Laktat dan pH pada Tepung Sorghum Terfermentasi Menggunakan Baker’s Yeast (Saccharomyces Cereviceae)

作　　者：Amelinda Angelina ;Theresia Rosiana ;Nur Istianah 等

出　　处：Jurnal Teknik ITS. 2013 ;2(2):279-281.doi:10.12962/j23373539.v2i2.3493

出版社：Lembaga Penelitian dan Pengabdian kepada Masyarakat

文章 ID：1037375254

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