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dc.contributor.authorTanyanan Ruangjiranan
dc.date.accessioned2018-11-08T09:16:00Z
dc.date.available2018-11-08T09:16:00Z
dc.date.issued2016
dc.identifier.urihttp://repository.au.edu/handle/6623004553/21439
dc.descriptionThesis (M.S.)--Assumption University, 2016.en_US
dc.descriptionIncludes bibliography.en_US
dc.format.extentx, 84 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.subjectSweeteneren_US
dc.subjectSorting techniqueen_US
dc.subjectBeverage in Thai marketen_US
dc.subjectModel beverageen_US
dc.subjectTime-intensity methoden_US
dc.subjectSweetener profile
dc.subjectMineral water
dc.subjectComparing method
dc.titleProfiling of sweeteners using time-intensity method in model beverageen_US
dc.title.alternativeThe sensory characteristics of different types of sweeteners using sorting technique
dc.title.alternative
dc.title.alternativeComparison of hand and computerized methods in the determination of sweetness release profile of different types of sweeteners using time-intensity method
dc.title.alternative
dc.title.alternativeSurvey of beverage in market and its consumer behavior introduction
dc.title.alternative
dc.title.alternativeTime intensity profiling of sweeteners and its application in model beverage
dc.typeTexten_US
dc.rights.holderAssumption Universityen_US
mods.genreThesisen_US
mods.location.physicalLocationAU Archives, 4th Floor (Cathedral of Learning)en_US
thesis.degree.departmentSchool of Biotechnologyen_US
thesis.degree.disciplineFood Biotechnologyen_US
thesis.degree.grantorAssumption Universityen_US
thesis.degree.levelMastersen_US
thesis.degree.nameMaster of Scienceen_US
au.identifier.callnoThesis T169p 2016


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  • Theses [22]
    วิทยานิพนธ์ระดับปริญญาโท

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