Concepedia

Nutthamon Nortuy

NN

Statistics

Publications

3

Citations

39

H-Index

3

Active since

2018

Affiliations

Chiang Mai University(Current)

Prince of Songkla University

Nutthamon Nortuy is an author at Chiang Mai University specializing in food chemistry, food processing, and food technology.

Top concepts

Publications per year

2018–2024

3

Publications

3

Influence of three drying methods on physicochemical properties of okra (<i>Abelmoschus esculentus</i>L.) powder

Rajnibhas Sukeaw Samakradhamrongthai, Nutthamon Nortuy, Taruedee Jannu et al. · Journal of Food Processing and Preservation · 2022 · 17 citations

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Effects of Maltodextrin and Silicon Dioxide Added as Anticaking Agents on the Properties of Instant Date Palm (Phoenix dactylifera L.) Powder Using Spray Drying

Nutthamon Nortuy, Kanyarat Suthapakti, Niramon Utama‐ang · Journal of Advanced Agricultural Technologies · 2018 · 11 citations

, , +1

Effect of stevia syrup, okra fruit powder, and Thai white chili on physicochemical properties and sensory qualities of confectionery jam

Rajnibhas Sukeaw Samakradhamrongthai, Nutthamon Nortuy, Orapan Sangsee et al. · LWT · 2024 · 11 citations · Full text

, , +14

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