| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Effect of domestic cooking methods on physicochemical, nutritional and
sensory properties of different varieties of brown rice from
Southern Thailand and Malaysia SIWAPORN PINKAEW : 35% TAEWEE TONGDANG KARRILA : 10%,MADAN KUMAR CHAPAGAI : 40%,WAN ABDUL WAN MANAN : 5%,WAN ROSLI WAN ISHAK : 5%,ROHANA JALIL : 5% (2017). International Food Research Journal, 24(3), 1140-1147. Quartile: Q4 | ||
| รวม 1 รายการ | |||
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