สมบัติเชิงกลของเมล็ดข้าวเหนียวนึ่งสุก
The purpose of this thesis is to determine the mechanical properties, modulus of elasticity and Poisson’s ratio, of steamed-cooked Thai Sanphathong 1 glutinous rice (GR). In the cooking process, there are two types of soak methods, normal soaking and pressure soaking. The soaking process can affect...
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| Format: | Theses and Dissertations |
| Language: | other |
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เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่
2020
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| Online Access: | http://cmuir.cmu.ac.th/jspui/handle/6653943832/69696 |
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| Institution: | Chiang Mai University |
| Language: | other |