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 |