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

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dc.contributor.advisorKaew Kangsadalampai
dc.contributor.advisorKraisid Tontisirin
dc.contributor.advisorOranong Kangsadalampai
dc.contributor.authorNutjira Imanothai
dc.date.accessioned2023-09-22T06:47:31Z
dc.date.available2023-09-22T06:47:31Z
dc.date.copyright1986
dc.date.created1986
dc.date.issued2023
dc.format.extent[vi], 60 leaves : ill.
dc.format.mimetypeapplication/pdf
dc.identifier.citationThesis (M.Sc. (Nutrition))--Mahidol University, 1986
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/90119
dc.language.isoeng
dc.publisherMahidol University. Mahidol University Library and Knowledge Center
dc.rights.holderMahidol University
dc.subjectCookery
dc.subjectDigestion
dc.subjectFood
dc.subjectNiacin
dc.subjectProteins
dc.subjectRiboflavin
dc.subjectThiamine
dc.titleInfluence of conventional processing on vitamins and protein digestibility of different Thai foods
dc.title.alternativeผลของการประกอบอาหารต่อการเปลี่ยนแปลงของปริมาณวิตามินและความสามารถในการถูกย่อยของโปรตีนในอาหารไทย
dcterms.accessRightsrestricted access
mu.link.internalLinkhttp://mulinet11.li.mahidol.ac.th/e-thesis/scan/13033.pdf
thesis.degree.departmentFaculty of Medicine Ramathibodi Hospital
thesis.degree.disciplineNutrition
thesis.degree.grantorMahidol University
thesis.degree.levelMaster's degree
thesis.degree.nameMaster of Science

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