| dc.contributor.author | Pimchanok Lawhiranthaworn | |
| dc.date.accessioned | 2018-10-25T06:54:08Z | |
| dc.date.available | 2018-10-25T06:54:08Z | |
| dc.date.issued | 2016 | |
| dc.identifier.uri | http://repository.au.edu/handle/6623004553/21394 | |
| dc.description | Student's Report (B.S.)--Assumption University, 2016. | en_US |
| dc.description | Includes bibliography. | en_US |
| dc.format.extent | v, 70 p. : ill. ; 30 cm. | en_US |
| dc.format.mimetype | application/pdf | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Bangkok : Assumption University | en_US |
| dc.rights | This 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 | Toddy palm product | en_US |
| dc.subject | Osmotic dehydration | en_US |
| dc.subject | Infusion method | en_US |
| dc.subject | Vacuum method | en_US |
| dc.subject | Freeze-drying | en_US |
| dc.subject | Mango syrup | en_US |
| dc.title | The study the effect of freeze-drying on mango syrup osmotic dehydrated toddy palm | en_US |
| dc.type | Text | en_US |
| dc.rights.holder | Assumption University | en_US |
| mods.genre | Student Report | en_US |
| mods.location.physicalLocation | AU Archives, 4th Floor (Cathedral of Learning) | en_US |
| thesis.degree.department | School of Biotechnology | en_US |
| thesis.degree.discipline | Food Technology | en_US |
| thesis.degree.grantor | Assumption University | en_US |
| thesis.degree.level | Bachelor | en_US |
| thesis.degree.name | Bachelor of Science | en_US |
| au.identifier.callno | Student's Report FT 4190 P664s 2016 | |
