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Please use this identifier to cite or link to this item: http://anchan.lib.ku.ac.th/agnet/handle/001/3883

ARN: TH201200003803
Authors: Kulvadee Trongpanich
Nongnuan Cheeptongkom
Klibtong Viseshsiri
Udom Kanchanapakornchai
Authors' affiliation: Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development
Title: Study on quality and acceptibility of Opaque-2 maize bread
Corporate authors (Thai): Kasetsart University, Bangkok (Thailand)
Department of Agriculture, Bangkok (Thailand)
Citation: Thailand National Corn and Sorghum Program 1976 Annual Report, Bangkok (Thailand), p. 349-356
Issue Date: 1976
Language: eng
Keywords: corn
maize
opaque-2
bread
food processing
quality
sensory evaluation
Subject Classification(ASC): Q02
Q04
AGROVOC: Maize
Bread
Food processing
Quality
Organoleptic analysis
ข้าวโพด
ขนมปัง
กรรมวิธีการผลิตอาหาร
คุณภาพ
การวิเคราะห์ทางประสาทสัมผัส
Availability : *National Corn and Sorghum Research Center, Nakhon Ratchasima (Thailand); REF SB191 M2 K3 1976
Availability: ศูนย์วิจัยข้าวโพดและข้าวฟ่างแห่งชาติ; REF SB191 M2 K3 1976
Appears in Collections:Proceedings and Research Report of Corn and Sorghum

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