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 ผลงานตีพิมพ์ในวารสารวิชาการPhysicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrationsผู้แต่ง: Chanchira Phimpharian,, Dr.Anuvat Jangchud, Associate Professor , Dr.Kamolwan Jangchud, Associate Professor , Dr.Nantawan Therdthai, Associate Professor , Witoon Prinyawiwatkul, Hong Kyoon No, วารสาร:
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