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Suranaree University of Technology
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Institutes
Institute of Agricultural Technology
School of Food Technology
วิทยานิพนธ์ (Thesis)
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Issue Date
Title
Author(s)
2007
Reduction of mycotoxin contamination level by bacillus spp. isolated from Thai fermented soybean product (Thua-NAO)
Awanwee Petchkongkaew
2016
Effect of freeze drying on the stability of starter culture (Bacillus subtilis SB-MYP-1) preserved with soybean flour as a cryoprotectant
Thitikorn Mahidsanan
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Author
1
Awanwee Petchkongkaew
1
Thitikorn Mahidsanan
Subject
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Aflatoxin
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Aspergillus
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Bacillus spp.
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Biodegradation
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Freeze drying stress
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Ochratoxin A
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Soybean flour
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Thua-Nao
Date issued
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2007
1
2016
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