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dc.contributor.authorJanyanee Jaroenthon
dc.date.accessioned2015-06-26T10:28:19Z
dc.date.available2015-06-26T10:28:19Z
dc.date.issued2007
dc.identifier.urihttp://repository.au.edu/handle/6623004553/7693
dc.descriptionStudent's Report (B.S.)--Assumption University, 2007.
dc.descriptionIncludes bibliography.
dc.format.extent56 p. : ill. ; 30 cm.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherBangkok : Assumption University
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.
dc.subject.otherSpanish custard
dc.subject.otherTapioca starch
dc.subject.otherFood -- Biotechnology
dc.titleTextural improvement of Spanish custard during storage by using modified Tapioca starch
dc.typeText
mods.edition1st ed.
mods.genreStudent Report
mods.location.physicalLocationAU Archives, 4th Floor (Cathedral of Learning)
thesis.degree.departmentSchool of Biotechnology
thesis.degree.disciplineBiotechnology
thesis.degree.grantorAssumption University
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science
au.identifier.bibno0019-1118
au.identifier.callnoStudent's Report FT4190 J35t 2007


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