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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/20471
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dc.contributor.authorPornrawin Chaikhamen_US
dc.date.accessioned2014-09-18T06:26:19Z-
dc.date.available2014-09-18T06:26:19Z-
dc.date.issued2012en_US
dc.identifier.govdocTh 633.18 P836Oen_US
dc.identifier.urihttp://search.lib.cmu.ac.th/search/?searchtype=.&searcharg=b1527600en_US
dc.identifier.urihttp://cmuir.cmu.ac.th/handle/6653943832/20471-
dc.language.isoengen_US
dc.publisherChiang Mai : Graduate School, Chiang Mai University, 2012en_US
dc.subjectRice productsen_US
dc.subjectExtractsen_US
dc.subjectEnzymesen_US
dc.titleOptimization of enzymatic extraction condition of black glutinous rice milk for fermented rice product = การหาสภาวะที่เหมาะสมในการสกัดน้ำนมข้าวเหนียวดำด้วยเอนไซม์สำหรับผลิตภัณฑ์หมักจากข้าว / Pornrawin Chaikhamen_US
dc.typeThesisen_US
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