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/123456789/7045
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dc.contributor.authorPrachit Yuwang-
dc.date.accessioned2017-10-24T08:31:04Z-
dc.date.available2017-10-24T08:31:04Z-
dc.date.issued2013-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/7045-
dc.format.extent2197238 bytes-
dc.format.extent379035 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.subjectRice branen
dc.subjectArabinoxylansen
dc.subjectEnzymeen
dc.subjectPhenolic aciden
dc.titleChemical and antioxidant properties of arabinoxylan hydrolysates from rice branen
dc.title.alternativeคุณสมบัติเคมีและต้านออกซิเดชันของอะราบิโนไซแลนไฮโดรไลเซทจากรำข้าวen
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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