Journal
- Article
- Removal of soluble proteins during fermentation process for improving textural properties of tradtional Thai rice noodle, Kanom-jeen
- Journal
- Japan Agricultural Research Quarterly (ISSN: 00213551)
- Volume
- 51
- Issue
- 4
- Year
- ตุลาคม 2017
- Page
- 327-331
- Class
- นานาชาติ
- DOI
- -
- Related Link
- -