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ผลงานตีพิมพ์ในวารสารวิชาการInfluence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starchผู้แต่ง: รัชนี เจริญ,  Dr.Anuvat Jangchud, Associate Professor , Dr.Kamolwan Jangchud, Associate Professor , Dr.Thepkunya Harnsilawat, Assistant Professor , Dr.Onanong Naivikul, Professor , David Julian McClements, วารสาร:   
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