Show simple item record

dc.contributor.authorMolvatou Suralertrungsri
dc.date.accessioned2016-12-26T01:38:11Z
dc.date.available2016-12-26T01:38:11Z
dc.date.issued2014
dc.identifier.urihttp://repository.au.edu/handle/6623004553/18738
dc.descriptionStudent's Report (B.S.)--Assumption University, 2014.en_US
dc.descriptionIncludes bibliography.en_US
dc.format.extent83 p. : ill. ; 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.otherGluten-free foodsen_US
dc.subject.otherPancakes, waffles, etc.en_US
dc.subject.otherTapioca starchen_US
dc.subject.otherFood -- Biotechnologyen_US
dc.subject.otheranthan gumen_US
dc.subject.otherModified starchen_US
dc.subject.otherPancakes textureen_US
dc.titleEffect of modified starch and xanthan gum on physicochemical of non-dairy gluten-free pancakes textureen_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.bibno0022-5087
au.identifier.callnoStudent's Report FT 4190 M729e 2014


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record