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ผลงานตีพิมพ์ในวารสารวิชาการDetermination of water activity, total soluble solids and moisture, sucrose, glucose and fructose contents in osmotically dehydrated papaya using near-infrared spectroscopyผู้แต่ง:Rongtong, B., Dr.Thongchai Suwonsichon, Associate Professor, Dr.Pitiporn Ritthiruangdej, Associate Professor, Dr.Sumaporn Kasemsumran, วารสาร: |
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ที่มา:Journal of Food Engineeringหัวเรื่อง:Moisture content and water activity prediction of semi-finished cassava crackers from drying process with artificial neural network |
ที่มา:Journal of Food Engineeringหัวเรื่อง:Moisture content and water activity prediction of semi-finished cassava crackers from drying process with artificial neural network |
ที่มา:Journal of Food Engineeringหัวเรื่อง:Moisture content and water activity prediction of semi-finished cassava crackers from drying process with artificial neural network |
ที่มา:Journal of Food Engineeringหัวเรื่อง:Moisture content and water activity prediction of semi-finished cassava crackers from drying process with artificial neural network |
ที่มา:Journal of Food Engineeringหัวเรื่อง:Moisture content and water activity prediction of semi-finished cassava crackers from drying process with artificial neural network |
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