Functional and Biological Properties of Sang Yod Rice Bran Hydrolysate Prepared by enzymatic Hydrolysis and Its Application in Rice Pudding Product
Thesis (Ph.D., Functional Food and Nutrition)--Prince of Songkla University, 2017
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| Format: | Theses and Dissertations |
| Language: | English |
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Prince of Songkla University
2019
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| Online Access: | http://kb.psu.ac.th/psukb/handle/2016/12221 |
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| Institution: | Prince of Songkhla University |
| Language: | English |
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th-psu.2016-122212022-05-24T02:22:54Z Functional and Biological Properties of Sang Yod Rice Bran Hydrolysate Prepared by enzymatic Hydrolysis and Its Application in Rice Pudding Product สมบัติเชิงหน้าที่และสมบัติทางชีวภาพของสารสกัดรำข้าวสังข์หยดและการนำไปใช้ประโยชน์ในผลิตภัณฑ์พุดดิ้งข้าว Natcha Phantuwong Chakree Thongraung Faculty of Agro-Industry (Functional Food and Nutrition) คณะอุตสาหกรรมเกษตร สาขาวิชาอาหารสุขภาพและโภชนาการ Rice products Hydrolysis Thesis (Ph.D., Functional Food and Nutrition)--Prince of Songkla University, 2017 2019-04-02T08:26:33Z 2019-04-02T08:26:33Z 2017 Thesis http://kb.psu.ac.th/psukb/handle/2016/12221 en Attribution-NonCommercial-NoDerivs 3.0 Thailand http://creativecommons.org/licenses/by-nc-nd/3.0/th/ application/pdf Prince of Songkla University |
| institution |
Prince of Songkhla University |
| building |
Khunying Long Athakravi Sunthorn Learning Resources Center |
| continent |
Asia |
| country |
Thailand Thailand |
| content_provider |
Khunying Long Athakravi Sunthorn Learning Resources Center |
| collection |
PSU Knowledge Bank |
| language |
English |
| topic |
Rice products Hydrolysis |
| spellingShingle |
Rice products Hydrolysis Natcha Phantuwong Functional and Biological Properties of Sang Yod Rice Bran Hydrolysate Prepared by enzymatic Hydrolysis and Its Application in Rice Pudding Product |
| description |
Thesis (Ph.D., Functional Food and Nutrition)--Prince of Songkla University, 2017 |
| author2 |
Chakree Thongraung |
| author_facet |
Chakree Thongraung Natcha Phantuwong |
| format |
Theses and Dissertations |
| author |
Natcha Phantuwong |
| author_sort |
Natcha Phantuwong |
| title |
Functional and Biological Properties of Sang Yod Rice Bran Hydrolysate Prepared by enzymatic Hydrolysis and Its Application in Rice Pudding Product |
| title_short |
Functional and Biological Properties of Sang Yod Rice Bran Hydrolysate Prepared by enzymatic Hydrolysis and Its Application in Rice Pudding Product |
| title_full |
Functional and Biological Properties of Sang Yod Rice Bran Hydrolysate Prepared by enzymatic Hydrolysis and Its Application in Rice Pudding Product |
| title_fullStr |
Functional and Biological Properties of Sang Yod Rice Bran Hydrolysate Prepared by enzymatic Hydrolysis and Its Application in Rice Pudding Product |
| title_full_unstemmed |
Functional and Biological Properties of Sang Yod Rice Bran Hydrolysate Prepared by enzymatic Hydrolysis and Its Application in Rice Pudding Product |
| title_sort |
functional and biological properties of sang yod rice bran hydrolysate prepared by enzymatic hydrolysis and its application in rice pudding product |
| publisher |
Prince of Songkla University |
| publishDate |
2019 |
| url |
http://kb.psu.ac.th/psukb/handle/2016/12221 |
| _version_ |
1736861835133452288 |