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)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
425-428
Другие темы
Khao dok mali 105; Heating time; Hot air; Bed thickness
Язык
Тайский
Примечание
Summaries (En, Th)
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2024-09-23
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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