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/123456789/8104
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dc.contributor.authorKuenchan Na Nakornen_US
dc.date.accessioned2020-01-11T06:45:53Z-
dc.date.available2020-01-11T06:45:53Z-
dc.date.issued2017-
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/8104-
dc.language.isoenen_US
dc.publisherSchool of Food Technology Institute of Agricultural Technology Suranaree University of Technologyen_US
dc.subjectRiceen_US
dc.subjectProteinsen_US
dc.subjectExtruded reformed riceen_US
dc.subjectSoy protein isolateen_US
dc.subjectDietary fiberen_US
dc.titleEffect of protein and fibers on digestibility of extruded reformed riceen_US
dc.title.alternativeผลของโปรตีนและใยอาหารต่อการย่อยของข้าวขึ้นรูปจากกระบวนการเอกซ์ทรูชันen_US
dc.typeThesisen_US
dc.degree.nameDoctor of Philosophy-
dc.degree.levelDoctoral Degree-
dc.degree.disciplineFood Technology-
dc.degree.grantorSuranaree University of Technology-
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