Please use this identifier to cite or link to this item:
http://wb.yru.ac.th/xmlui/handle/yru/6802Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Romalee Cheadoloh | - |
| dc.contributor.author | Mahamadaree Waeno | - |
| dc.contributor.author | Sa-ad Asae | - |
| dc.date.accessioned | 2023-06-20T02:17:43Z | - |
| dc.date.available | 2023-06-20T02:17:43Z | - |
| dc.date.issued | 2564-06-17 | - |
| dc.identifier.uri | http://wb.yru.ac.th/xmlui/handle/yru/6802 | - |
| dc.publisher | Food Research | en_US |
| dc.title | Effects of gelatin and preparation methods on the quality and antioxidant of velvet tamarind (Dialium guineense) halal chewy product | en_US |
| Appears in Collections: | 1.01 บทความวิจัย | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Effects of gelatin and preparation methods on the quality and antioxidant of velvet tamarind (Dialium guineense) halal chewy product.pdf | 427.23 kB | Adobe PDF | View/Open |
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