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Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/jspui/handle/123456789/1734
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dc.contributor.authorPatcharin Pakdeechanuan-
dc.date.accessioned2008-08-23T17:43:25Z-
dc.date.available2008-08-23T17:43:25Z-
dc.date.issued2004-
dc.identifier.citationThe 10th world congress on clinical Nutritionen
dc.identifier.urihttp://sutir.sut.ac.th:8080/jspui/handle/123456789/1734-
dc.descriptionโครงการหนึ่งอาจารย์หนึ่งผลงานen
dc.format.extent1011325 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.publisherSchool of Food Technology, Institute of Agricultural Technology, Suranaree University of Technologyen
dc.subjectextrusuon conditionsen
dc.subjectconjugated linoleic aciden
dc.subjectoof corn extrudatesen
dc.titleEffect of extrusuon conditions on conjugated linoleic acid oof corn extrudatesen
dc.typeArticleen
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