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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/20354
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dc.contributor.authorPaveena Kaewyongpangen_US
dc.date.accessioned2014-09-18T06:25:10Z-
dc.date.available2014-09-18T06:25:10Z-
dc.date.issued2006en_US
dc.identifier.govdocTh 637.1476 P337Pen_US
dc.identifier.urihttp://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1405153en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/handle/6653943832/20354-
dc.language.isoengen_US
dc.publisherChiang Mai : Graduate School Chiang Mai University, 2006en_US
dc.subjectThesisen_US
dc.subjectProcess controlen_US
dc.subjectYogurten_US
dc.subjectYogurt industryen_US
dc.titleProcessing of green soya bean (glycine max L. Merr.) Yoghurt ice cream = กระบวนการผลิตไอสครีมโยเกิร์ตจากถั่วแระญี่ปุ่น / Paveena Kaewyongpangen_US
dc.typeThesisen_US
Appears in Collections:AGRO: Theses

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