Please use this identifier to cite or link to this item:
http://wb.yru.ac.th/xmlui/handle/yru/7213Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Romalee Cheadoloh | - |
| dc.contributor.author | Suhaimin Chehmalee | - |
| dc.date.accessioned | 2024-03-13T02:57:15Z | - |
| dc.date.available | 2024-03-13T02:57:15Z | - |
| dc.date.issued | 2565-04-10 | - |
| dc.identifier.uri | http://wb.yru.ac.th/xmlui/handle/yru/7213 | - |
| dc.publisher | CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | en_US |
| dc.title | EFFECT OF VELVET TAMARIND JUICE-TO-SUGAR RATIO ON THE QUALITY OF HALAL JELLY | en_US |
| Appears in Collections: | 1.01 บทความวิจัย | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Effect of velvet tamarin juice-to-sugar ratio on the quality of halal Jelly.pdf | 348.33 kB | Adobe PDF | View/Open |
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