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Functional and Biological Properties of Sang Yod Rice Bran Hydrolysate Prepared by enzymatic Hydrolysis and Its Application in Rice Pudding Product / Natcha Phantuwong
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TextPublication details: Songkla : Prince of Songkla University, 2017Description: 154 p. : illOther title: - สมบัติเชิงหน้าที่และสมบัติทางชีวภาพของสารสกัดรำข้าวสังข์หยดและการนำไปใช้ประโยชน์ในผลิตภัณฑ์พุดดิ้งข้าว
- Dis TP435.R5 N271 F8 2017
Academic Work
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Academic Work
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MATRIX Library Dis/FL.4 | Dissertation | Ths TP435.R5 N271 F8 2017 (Browse shelf(Opens below)) | C.1 | Available | 1000349551 |
Total holds: 0
A Thesis Submitted in Partial Fuifillment of the Requirements fr the Degree of Doctor of Philosophy in Functional Food and Nutrition Prince of Songkla University 2017
YT2022 M08
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