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dc.contributor.authorAnantanuch Intajak
dc.date.accessioned2020-12-04T06:38:28Z
dc.date.available2020-12-04T06:38:28Z
dc.date.issued2019
dc.identifier.urihttp://repository.au.edu/handle/6623004553/24153
dc.descriptionThesis (M.S.)--Assumption University, 2019.en_US
dc.descriptionIncludes bibliography.en_US
dc.format.extent86 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.subjectCurcuminen_US
dc.subjectPickled green mustarden_US
dc.subjectCyclodextrinen_US
dc.titleMicroencapsulation of curcumin (Curcuma longa) extract by using hydroxylpropyl-B-cyclodextrin and its application in the pickled green mustarden_US
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 A533m 2019


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  • Theses [37]
    วิทยานิพนธ์ระดับปริญญาโท

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