Effects of infrared heating time and bed thickness on quality of Khao Dok Mali 105 rice | ผลของระยะเวลาในการให้ความร้อนด้วยอินฟราเรดและชั้นความหนาต่อคุณภาพข้าวขาวดอกมะลิ 105
2014
Pattamaporn Ruksanook(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology) | Wasan Duangkhamchan(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology) | Lamul Wiset(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Engineering) | Juckamas Laohavanich(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Engineering)
AGROVOC Keywords
Bibliographic information
Pagination
425-428
Other Subjects
Khao dok mali 105; Heating time; Hot air; Bed thickness
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2024-09-23
AGRIS AP
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