Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/17416
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dc.contributor.advisorSoottawat Benjakul-
dc.contributor.authorKrisana Nilsuwan-
dc.date.accessioned2022-04-01T09:28:50Z-
dc.date.available2022-04-01T09:28:50Z-
dc.date.issued2016-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/17416-
dc.descriptionThesis (M.Sc., (Food Science and Technology))--Prince of Songkla University, 2016en_US
dc.language.isoenen_US
dc.publisherPrince of Songkla Universityen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Thailand*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/th/*
dc.subjectGelatinen_US
dc.subjectPalm oilen_US
dc.titleDevelopment of Microfluidized Emulsion Film Based on Gelatin and Palm Oilen_US
dc.title.alternativeการพัฒนาฟิล์มอิมัลชันจากเจลาตินผสมน้ำมันปาล์มโดยกระบวนการไมโครฟลูอิดไดเซซันen_US
dc.typeThesisen_US
dc.contributor.departmentFaculty of Agro-Industry (Food Technology)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร-
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