| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods SIWAPORN PINKAEW : 50% MADAN KUMAR CHAPAGAI : 30%,TAEWEE TONGDANG KARRILA : 10%,WAN ROSLI WAN ISHAK : 4%,์NORDIANA ABU BAKAR : 2%,ROHANA ABDUL JALIL : 2%,WAN ABDUL MANAN WAN MUDA : 2% (2016). Functional Foods in Health and disease , 6(8), 506-518. Quartile: Q4 | ||
| รวม 1 รายการ | |||
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