Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/13442
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dc.contributor.advisorChutha Takahashi Yupanqui-
dc.contributor.authorOwolabi, Iyiola Oluwakemi-
dc.date.accessioned2021-03-14T15:01:00Z-
dc.date.available2021-03-14T15:01:00Z-
dc.date.issued2019-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/13442-
dc.descriptionThesis (Ph.D., Functional Food and Nutrition)--Prince of Songkla University, 2019en_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.subjectRice Nutrition aspectsen_US
dc.titleNutritional Compositions, Polyphenolic Profiles, Modulation of Gut Microbiota, Glycemic Index and Some Biological Properties of Pigmented Rice Varieties and Adlay Influenced by Soaking and Germination Conditionsen_US
dc.typeThesisen_US
dc.contributor.departmentFaculty of Agro-Industry (Functional Food and Nutrition)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร สาขาวิชาอาหารสุขภาพและโภชนาการ-
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