 |
 ผลงานตีพิมพ์ในวารสารวิชาการDevelopment of Dried Rice-Mung Bean Gluten-free Pasta: Impact of Moisture Content, Ratio of Mung Bean Flour, and Ratio of Pregelatinized Dough on the Microstructure, Cooking Quality, and Textural Propertiesผู้แต่ง: Heng, S., Dr.Sudathip Sae-tan, Associate Professor , Dr.Ravipim Chaveesuk, Associate Professor , Dr.Savitree Ratanasumawong, Associate Professor , วารสาร:
|
 |
 |
 |
 |
 |
 ผลงานตีพิมพ์ในวารสารวิชาการEffect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by-product gluten-free pastaผู้แต่ง: Adiba, I.F., Dr.Sudathip Sae-tan, Associate Professor , Dr.Wattinee Katekhong, Assistant Professor , Dr.Pitiporn Ritthiruangdej, Associate Professor , Dr.Ravipim Chaveesuk, Associate Professor , Dr.Savitree Ratanasumawong, Associate Professor , วารสาร:
|
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |