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Please use this identifier to cite or link to this item: http://sutir.sut.ac.th:8080/jspui/handle/123456789/10307
Title: Optimization of Thai tea fermentation to produce bacterial cellulose for application in jelly candy
Other Titles: การปรับปรุงกระบวนการหมักชาไทยเพื่อผลิตแบคทีเรียลเซลลูโลสสำหรับใช้ในลูกกวาดเยลลี่
Authors: Wawan Agustina
Advisor: Apichat Boontawan
Keywords: Cellulose;Bacteria;Tea;Jelly
Issue Date: 2024
Publisher: School of Biotechnology Institute of Agricultural Technology Suranaree University of Technology
URI: http://sutir.sut.ac.th:8080/jspui/handle/123456789/10307
Appears in Collections:ส่งวิทยานิพนธ์เข้า SUTIR (Thesis Submission to SUTIR)

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Cover.pdf116.38 kBAdobe PDFView/Open
Approved.pdf428.87 kBAdobe PDFView/Open
Abstract.pdf1.22 MBAdobe PDFView/Open
Acknowledgement.pdf48.82 kBAdobe PDFView/Open
Content.pdf185.25 kBAdobe PDFView/Open
Ch1.pdf118.83 kBAdobe PDFView/Open
Ch2.pdf486.09 kBAdobe PDFView/Open
Ch3.pdf1.9 MBAdobe PDFView/Open
Ch4.pdf868.16 kBAdobe PDFView/Open
Ch5.pdf595.56 kBAdobe PDFView/Open
Ch6.pdf924.12 kBAdobe PDFView/Open
Ch7.pdf74.63 kBAdobe PDFView/Open
Appendix.pdf239.3 kBAdobe PDFView/Open
Biography.pdf46.3 kBAdobe PDFView/Open
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