Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/jspui/handle/123456789/3627
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dc.contributor.authorWalailuck Kaewwongsa-
dc.contributor.authorPramote Paengkoum-
dc.contributor.authorChalong Wachirapakorn-
dc.contributor.authorChalermpon Yuangklang-
dc.date.accessioned2011-08-01T04:30:45Z-
dc.date.available2011-08-01T04:30:45Z-
dc.date.issued2009-
dc.identifier.citationSuranaree Journal of Science and Technology 16(4):291-296en
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/3627-
dc.format.extent70112 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.publisherSchool of Animal Production Technology, Institution of Agricultural Technology, Suranaree University of Technologyen
dc.subjectCassava pulpen
dc.subjectIntestinal digestibilityen
dc.subjectThree-step procedureen
dc.titleIntestinal digestibility of the residual components of cassava pulp solid state fermentation by saccharomyces cerevisiaeen
dc.typeArticleen
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