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/123456789/6983
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dc.contributor.authorThitikorn Mahidsanan-
dc.date.accessioned2017-10-17T04:39:28Z-
dc.date.available2017-10-17T04:39:28Z-
dc.date.issued2016-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/6983-
dc.format.extent14327961 bytes-
dc.format.extent351514 bytes-
dc.format.mimetypeapplication/pdf-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.publisherSchool of Food Technology Institute of Agricultural Technology Suranaree University of Technologyen
dc.subjectSoybeanen
dc.subjectFreeze drying stressen
dc.subjectSoybean flouren
dc.titleEffect of freeze drying on the stability of starter culture (Bacillus subtilis SB-MYP-1) preserved with soybean flour as a cryoprotectanten
dc.title.alternativeผลของการทำแห้งแบบแช่เยือกแข็งต่อความเสถียรของกล้าเชื้อ (Bacillus subtilis SB-MYP-1) ที่เก็บรักษาด้วยแป้งถั่วเหลืองซึ่งเป็นสารปกป้องจากความเย็นen
dc.typeThesisen
dc.degree.nameDoctor of Philosophy-
dc.degree.levelDoctoral Degree-
dc.degree.disciplineFood Technology-
dc.degree.grantorSuranaree University of Technology-
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