| dc.contributor.author | Anantanuch Intajak | |
| dc.date.accessioned | 2020-12-04T06:38:28Z | |
| dc.date.available | 2020-12-04T06:38:28Z | |
| dc.date.issued | 2019 | |
| dc.identifier.uri | http://repository.au.edu/handle/6623004553/24153 | |
| dc.description | Thesis (M.S.)--Assumption University, 2019. | en_US |
| dc.description | Includes bibliography. | en_US |
| dc.format.extent | 86 p. ; 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 | Curcumin | en_US |
| dc.subject | Pickled green mustard | en_US |
| dc.subject | Cyclodextrin | en_US |
| dc.title | Microencapsulation of curcumin (Curcuma longa) extract by using hydroxylpropyl-B-cyclodextrin and its application in the pickled green mustard | en_US |
| dc.type | Text | en_US |
| dc.rights.holder | Assumption University | en_US |
| mods.genre | Thesis | 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 Biotechnology | en_US |
| thesis.degree.grantor | Assumption University | en_US |
| thesis.degree.level | Masters | en_US |
| thesis.degree.name | Master of Science | en_US |
| au.identifier.callno | Thesis A533m 2019 | |
