Please use this identifier to cite or link to this item:
http://wb.yru.ac.th/xmlui/handle/yru/6804Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kuenchan Na-Nakorn | - |
| dc.contributor.author | Bruce R. Hamaker | - |
| dc.contributor.author | Sunanta Tongta | - |
| dc.date.accessioned | 2023-06-20T02:26:55Z | - |
| dc.date.available | 2023-06-20T02:26:55Z | - |
| dc.date.issued | 2564 | - |
| dc.identifier.uri | http://wb.yru.ac.th/xmlui/handle/yru/6804 | - |
| dc.publisher | LWT - Food Science and Technology | en_US |
| dc.title | Physicochemical and rheological properties of cooked extruded reformed rice with added protein or fiber | en_US |
| Appears in Collections: | 1.01 บทความวิจัย | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Physicochemical and rheological properties of cooked extruded reformed rice with added protein or fiber.pdf | 836.82 kB | Adobe PDF | View/Open |
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