Effects of quality improvement of cassava root on gelatinization temperature and In situ dry matter disappearance | ผลของการปรับปรุงคุณภาพของมันสำปะหลังต่ออุณหภูมิการเกิดเจลาติไนเซชันและการย่อยได้โดยใช้ถุงไนล่อน
2020
Tanachot Tongyoy(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Division of Animal Science and Feed Technology) | Nanthanuson Matwangsaeng(Pibulsongkram Rajabhat University, Phitsanulok (Thailand). Faculty of Food and Agricultural Technology) | Prawit Hantai(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Division of Animal Science and Feed Technology) | Wandee Tartrakoon(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Division of Animal Science and Feed Technology) | Tossaporn Incharoen(Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture, Natural Resources and Environment. Division of Animal Science and Feed Technology) | Saowaluck Yammuen-art(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture. Department of Animal and Aquatic Sciences) | Khongdet Phasinam(Pibulsongkram Rajabhat University, Phitsanulok (Thailand). Faculty of Food and Agricultural Technology) | Wirot Likittrakulwong(Pibulsongkram Rajabhat University, Phitsanulok (Thailand). Faculty of Food and Agricultural Technology) | Norakamol Laorodphan(Pibulsongkram Rajabhat University, Phitsanulok (Thailand). Faculty of Food and Agricultural Technology) E-mail:[email protected]