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ผลการค้นหา พบข้อมูลทั้งหมด 8 เรื่อง จากคำค้น Varanyanond, Warunee
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Call No./Title Author/Year Cover
ifrpd T970208
Effects of partial replacement of rice flour with various starches on the physicochemical and sensory properties of "Sen Lek" noodle/Vipa Surojanametakul ... [et al.]
Surojanametakul, Vipa
2002
IFRPD T010166
Influence of water activity on the oxidation of lipid of shrimp cracker/Warunee Varanyanond
Varanyanond, Warunee,มหาวิทยาลัยเกษตรศาสตร์
2000
IFRPD T010167
Changes in pectin content and average molecular weight of pectin during maturation of the mango "Kaew"/Warunee Varanyanond
Varanyanond, Warunee,มหาวิทยาลัยเกษตรศาสตร์
2000
T010266
/Warunee Varanyanond ... [et al.]
Varanyanond, Warunee
2001
IFRPD T060230
Effects of water soaking on gamma-aminobutyric acid (GABA)in germ of different Thai rice varieties/Warunee Varanyanond ... [et al.]
Varanyanond, Warunee
2005
IFRPD T070189
/Vipa Surojanametakul, Warunee Varanyanond and Patcharee Thungtrakul
Surojanametakul, Vipa,Kasetsart University
2007
T070455
Factors affecting water soluble polysaccharide content and pasting properties of Thai glutinous rice/Vipa Surojanametakul, Patcharee Tungtrakul and Warunee Varanyanond
Surojanametakul, Vipa
2006
IFRPD FOOD 6061
Development of wheat noodles with added defatted soy flour and rice flour/Suparat Reungmaneepaitoon, Warunee Varanyanond and Tavidsa Lohana
Reungmaneepaitoon, Suparat
2000
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