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https://ir.swu.ac.th/jspui/handle/123456789/13498| ชื่อเรื่อง: | Traditional fermented foods: Composition and nutritive value |
| ผู้แต่ง: | Senapathi A.K. Kumari A. Raj D. Prajapati J.P. Sandhu K.S. Angmo K. Taweechotipatr M. Monika Chandel R. Pinto S.V. Savitri Tanasupawat S. Sharma S. Thorat S.S. Bhalla T.C. |
| วันที่เผยแพร่: | 2016 |
| บทคัดย่อ: | [No abstract available] |
| URI: | https://ir.swu.ac.th/jspui/handle/123456789/13498 https://www.scopus.com/inward/record.uri?eid=2-s2.0-85051446527&partnerID=40&md5=96b70c0b56632eceb514806483be9152 |
| Appears in Collections: | Scopus 1983-2021 |
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