Influence of conventional processing on vitamins and protein digestibility of different Thai foods

Issued Date

2023

Copyright Date

1986

Language

eng

File Type

application/pdf

No. of Pages/File Size

[vi], 60 leaves : ill.

Access Rights

restricted access

Rights Holder(s)

Mahidol University

Bibliographic Citation

Thesis (M.Sc. (Nutrition))--Mahidol University, 1986

Suggested Citation

Nutjira Imanothai Influence of conventional processing on vitamins and protein digestibility of different Thai foods. Thesis (M.Sc. (Nutrition))--Mahidol University, 1986. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/90119

Title

Influence of conventional processing on vitamins and protein digestibility of different Thai foods

Alternative Title(s)

ผลของการประกอบอาหารต่อการเปลี่ยนแปลงของปริมาณวิตามินและความสามารถในการถูกย่อยของโปรตีนในอาหารไทย

Author(s)

Nutjira Imanothai

Advisor(s)

Kaew Kangsadalampai
 Kraisid Tontisirin
 Oranong Kangsadalampai

Degree Name

Master of Science

Degree Level

Master's degree

Degree Department

Faculty of Medicine Ramathibodi Hospital

Degree Discipline

Nutrition

Degree Grantor(s)

Mahidol University

Keyword(s)

Cookery
 Digestion
 Food
 Niacin
 Proteins
 Riboflavin
 Thiamine

Availability

URI

https://repository.li.mahidol.ac.th/handle/20.500.14594/90119

Collections

Thesis and Thematic paper

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