Attribution
Non-Commercial
No Derivative Works
Nantawan Therdthai. 2016. Analysis of starch, protein and fat interaction and microwave assisted convective baking for product development of rice flour based bakery with low starch digestibility rate. Bangkok:Kasetsart University;
Nantawan Therdthai. (2016) Analysis of starch, protein and fat interaction and microwave assisted convective baking for product development of rice flour based bakery with low starch digestibility rate (รายงานผลงานวิจัย). Kasetsart University:Bangkok.
Nantawan Therdthai. Analysis of starch, protein and fat interaction and microwave assisted convective baking for product development of rice flour based bakery with low starch digestibility rate. Bangkok:Kasetsart University, 2016.
Nantawan Therdthai. (2016) Analysis of starch, protein and fat interaction and microwave assisted convective baking for product development of rice flour based bakery with low starch digestibility rate (รายงานผลงานวิจัย). Kasetsart University:Bangkok.
