Effects of adjusting pH using sodium bicarbonate on properties of whey produced from goat milk mozzarella cheese process | ผลของการปรับพีเอชด้วยโซเดียมไบคาร์บอเนตต่อคุณลักษณะของน้ำเวย์ที่ได้จากกระบวนการผลิตมอสซาเรลลาชีสน้ำนมแพะ
2022
Pathama Thannark(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Research and Academic Service Center) | Yaimai Chuaynoo(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Research and Academic Service Center) | Thamthawat Seangngam(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Research and Academic Service Center) | Wanwisa Wattanapunsak(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Research and Academic Service Center) | Phawinee Jampakam(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Department of Agricultural Bio-resources and Food) | Naritsara Yingkamhaeng(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Department of Agricultural Bio-resources and Food) | Sasitorn Nakthong(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Department of Agricultural Bio-resources and Food)
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