Evaluation of fermentation assisted by Lactobacillus plantarum (TISTR 864, TISTR 877) on quality of Som Pak Kad Keaw Plee (northeast Thai pickled mustard) | การประเมินการหมักจากกล้าเชื้อ Lactobacillus plantarum (TISTR 864, TISTR 877) ต่อคุณภาพส้มผักกาดเขียวปลี (ผักกาดเขียวดองอีสาน)
2021
Pornpan Phuapaiboon(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology. Program in Food Technology) | Thanitnan Boonsrichana(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology. Program in Food Technology) | Mananya Nantasarn(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology. Program in Agribusiness Administration) | Taweesab Chaiyarak(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology. Program in Agriculture) | Thanaphong Kesornmala(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology. Program in Food Technology) | Haruthai Sanchai(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology. Program in Food Technology)