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 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:
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