TY  - BOOK
AU  - Natcha Phantuwong
AU  - ณัชฌา พันธุ์วงษ์
ED  - Prince of Songkla University.
TI  - Functional and Biological Properties of Sang Yod Rice Bran Hydrolysate Prepared by enzymatic Hydrolysis and Its Application in Rice Pudding Product 
AV  - Dis TP435.R5 N271 F8 2017
PY  - 2017///
CY  - Songkla
PB  - Prince of Songkla University
KW  - Rice products
KW  - Research
KW  - Hydrolysis
N1  - 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
ER  -