Effects of far–infrared and hot air drying methods on physical chemical and antioxidant properties of turmeric (Curcuma longa L.) | ผลของการอบแห้งด้วยรังสีอินฟราเรดไกลและลมร้อนต่อคุณสมบัติทางกายภาพ เคมีและฤทธิ์การต้านอนุมูลอิสระของขมิ้นชัน
2021
Pornpisanu Thammapat(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology. Program in Food Technology) | Weerayuth Saenmahachai(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Science and Technology. Program in Physics) | Supansa Boryai(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Science and Technology. Program in Physics) | Kamon Ponkham(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Science and Technology. Program in Physics)
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