Kamonyanun Phawatwiangnak, Rajnibhas Samakradhamrongthai, Srisuwan Naruenartwongsakul, Niramon Utama-ang <br/><br/>
Effect of moisture content on extruded dough of green tea breakfast cereal 

 - Vol 1 No 1 (2013): January - April 
 - 3 เดือน 
<br/><br/><label>ISSN: </label>2286-8615 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Effect of moisture content on extruded dough--Food sevice --Journal<br/>green tea breakfast cereal--Food sevice --Journal<br/>Food and Applied Bioscience Journal
<br/><br/><label>Subjects--Index Terms: </label>Food sevice