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 ที่มา:Innovations in Food Packagingหัวเรื่อง:Chapter 23 (book chapter): Plasticizers in edible films and coatings |
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ที่มา:The Italian Scientific Group of Food Packaging & The Korean Society of Food Science and Nutritionหัวเรื่อง:Effect of storage conditions on physical, chemical and functional properties of extruded snack |
ที่มา:The Korean Society of Food Science and Nutrition (KFN) and The Italian Scientific Group of Food Packaging (GSICA)หัวเรื่อง:Shelf Life Prediction of Packaged CassavaFlourbased Baked Product using Empirical Models and Activation Energy |
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ผลงานตีพิมพ์ในวารสารวิชาการZinc oxide enhanced the antibacterial efficacy of biodegradable PBAT/PBS nanocomposite films: Morphology and food packaging propertiesผู้แต่ง: Promhuad, K., Phothisarattana, D., Laorenza, Y.,  Dr.NATTINEE BUMBUDSANPHAROKE, Assistant Professor , Dr.Nathdanai Harnkarnsujarit, Associate Professor, วารสาร: 
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ผลงานตีพิมพ์ในวารสารวิชาการRecent Advances in Natural Fibre-Based Materials for Food Packaging Applicationsผู้แต่ง:Harikrishnan Pulikkalparambil , Sandhya Alice Varghese, Dr.Vanee Chonhenchob, Associate Professor , Dr.Tarinee Nampitch, Associate Professor , Dr.Lerpong Jarupan, Associate Professor , Dr.Nathdanai Harnkarnsujarit, Associate Professor, วารสาร: |
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