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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, Assistant Professor, Ms.Wattinee Katekhong, Lecturer, Dr.Pitiporn Ritthiruangdej, Associate Professor, Dr.Ravipim Chaveesuk, Associate Professor, Dr.Savitree Ratanasumawong, Associate Professor, วารสาร: |
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