Journal

Article
Removal of soluble proteins during fermentation process for improving textural properties of tradtional Thai rice noodle, Kanom-jeen
Journal
Japan Agricultural Research Quarterly (ISSN: 00213551)
Volume
51
Issue
4
Year
ตุลาคม 2017
Page
327-331
Class
นานาชาติ
DOI
-
Related Link
-