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dc.contributor.authorNatnicha Veerathummanoon
dc.date.accessioned2016-12-22T02:04:03Z
dc.date.available2016-12-22T02:04:03Z
dc.date.issued2015
dc.identifier.urihttp://repository.au.edu/handle/6623004553/18672
dc.descriptionStudent's Report (B.S.)--Assumption University, 2015.en_US
dc.descriptionIncludes bibliography.en_US
dc.format.extentiii, 74 p. ; 30 cm.en_US
dc.format.mimetypeapplication/pdfen_US
dc.language.isoengen_US
dc.publisherBangkok : Assumption Universityen_US
dc.rightsThis work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.en_US
dc.subject.otherAnthocyaninsen_US
dc.subject.otherMicroencapsulationen_US
dc.subject.otherAnthocyanin -- Butterfly peaen_US
dc.subject.otherFreeze dryingen_US
dc.titleAnthocyanin retention improvement of microencapsulated butterfly pea flower crude extract by using freeze drying and β-cyclodextrinen_US
dc.typeTexten_US
dc.rights.holderAssumption Universityen_US
mods.genreStudent Reporten_US
mods.location.physicalLocationAU Archives, 4th Floor (Cathedral of Learning)en_US
thesis.degree.departmentSchool of Biotechnologyen_US
thesis.degree.disciplineFood Technologyen_US
thesis.degree.grantorAssumption Universityen_US
thesis.degree.levelBacheloren_US
thesis.degree.nameBachelor of Scienceen_US
au.identifier.bibno0022-5083
au.identifier.callnoStudent's Report FT 4190 N278a 2015


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