1. Suranaree University of Technology
  2. Institutes
  3. Institute of Agricultural Technology
  4. School of Food Technology
  5. วิทยานิพนธ์ (Thesis)
Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/jspui/handle/123456789/6102
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dc.contributor.authorWaraporn Sorndech-
dc.date.accessioned2016-12-07T04:28:59Z-
dc.date.available2016-12-07T04:28:59Z-
dc.date.issued2015-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/6102-
dc.format.extent5752898 bytes-
dc.format.extent5672718 bytes-
dc.format.mimetypeapplication/pdf-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.publisherSchool of Food Technology Institute of Agricultural Technology. Suranaree University of Technology.en
dc.subjectStarchen
dc.subjectProbioticsen
dc.subjectPrebioticsen
dc.subjectPlant breedingen
dc.subjectResistant Maltodextrinen
dc.subjectAmylomaltaseen
dc.titleStructural and digestion properties of soluble-slowly digestible and resistant maltodextrin from Cassava starch by Enzymativ modificationen
dc.title.alternativeสมบัติทางโครงสร้างและการย่อยของมอลโตเดกซ์ทรินย่อยช้าและต้านทานจากแป้งมันสำปะหลังโดยวิธีการดัดแปรทางเอนไซม์en
dc.typeThesisen
dc.degree.nameDoctor of Philosophy-
dc.degree.levelDoctoral Degree-
dc.degree.disciplineFood Technology-
dc.degree.grantorSuranaree University of Technology-
Appears in Collections:วิทยานิพนธ์ (Thesis)

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